1 1/4 c Graham cracker crumbs
1/3 c Butter (or marg.); melted
1 tb Sugar
2 c Cottage cheese, small curd
2 pk Cream cheese;softened,8oz ea
16 oz Sour cream
1 1/2 c Sugar
4 Eggs; beaten
1/2 c Butter (or marg.); melted
3 tb Flour, all-purpose
3 tb Cornstarch
1 tb Lemon juice; PLUS
1 ts Lemon juice
1 ts Vanilla extract
Combine crumbs, 1/3 cup butter, and 1 tablespoon sugar; mix well.
Press into a 10" springform pan; set aside.
Place cottage cheese in container of electric blender; blend until
smooth, turning blender off every 15 seconds to scrape down sides.
Combine cottage cheese and remaining ingredients in a large mixing
bowl; beat until fluffy. Pour mixture in crust.
Bake at 325 degrees for 1 hour and 20 minutes. Turn off oven; allow
cheesecake to remain in oven 2 houres. Chill overnight; remove from
pan before serving.
