2 c. quick rolled oats, uncooked
2/3 c. brown sugar
1/2 c. butter, melted
11 oz. cream cheese, softened
3/4 c. creamed cottage cheese
1 c. sugar
3 eggs
1 tsp. vanilla
1 c. orange juice
2 tsp. cornstarch
2 c. drained peach slices (canned or frozen)
Nutmeg
1/2 c. nuts (if desired) chopped

Combine oats, brown sugar and 1/2 cup chopped nuts and butter. Mix well and press into the bottom and about 1 1/2 inches up the side of an ungreased 9 inch springform pan (one with removable sides). Bake at 350 degrees for 10 minutes. Cool.

For filling, combine cream cheese and cottage cheese and beat at high speed of mixer for 7 minutes or until very smooth. Gradually add 3/4 cup sugar beating constantly.

Add eggs, one at a time, beating well after each addition. Mix in vanilla. Pour into the crust and bake at 350 degrees for 35 to 40 minutes or until firm.

To prepare glaze, combine orange juice, cornstarch, and the remaining 1/4 cup sugar in a saucepan. Bring to a boil and cook until the mixture is thick and clear. Cool to room temperature. Arrange sliced peaches on the cheesecake. Pour the cooked glaze over the peaches. Sprinkle lightly with nutmeg. Chill several hours before serving.