Heat oven to 325°F. Wrap outside of 9-inch springform pan with foil.
Mix cookies, pecans and butter in small bowl. Pat over bottom of springform.
Puree cottage cheese in processor. Add cream cheese, sugar, salt; puree. Add liqueur, cornstarch, extracts; process 1 minute. Transfer to bowl. Add eggs and whites, one at a time, beating after each. Pour into springform. Place in baking pan on oven shelf. Pour hot water into pan to come halfway up sides of springform.
Bake in 325°F oven 1 hour, until center is set. Remove pan from bath; remove foil. Run knife around edge of cake. Cool on wire rack. Refrigerate 4 hours or overnight.
Remove pan side. Arrange berries on cake.
