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Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.
Place springform pan in a larger baking pan; add ¾ in. hot water to larger pan. Bake at 325° for 1-½ hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.