Preheat oven to 350 degrees F. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly onto botton of 10-inch springform pan. Bake 10 minutes. Cool.
Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly. In food processor or blender combine cream cheese, cottage cheese, sugar and vanilla; process until smooth. VERY IMPORTANT!!!!! (From my own experience you'll have a mess on your hands and everywhere else if you don't use a food processor rather than the blender. The ingredients are MUCH too thick for a blender to handle; it blended perfectly when I switched to the small food processor attachment on my Oster.) Add gelatin mixture; process until well blended. Fold in whipped topping. Pour into prepared crust. Refrigerate 4 hours or until set. Loosen cake from rim of pan. Remove side of pan from cake. Drizzle caramel and hot fudge sauce over cheesecake (sort of horizontal lines drizzled all the way across the cake). Sprinkle pecans evenly over top of cake before serving.