Creamy Strawberry Cheesecake

• 1/2 c. graham cracker crumbs
• 1 c. sugar, divided
• 2 Tbsp. butter or margarine, melted
• 1 (24 oz.) cottage cheese
• 2 c. egg product, divided
• 2 (8 oz.) pkg. cream cheese, softened
• 1/2 tsp. almond extract (optional)
• 2 c. sliced strawberries, divided

1. Mix crumbs, 2 tablespoons sugar and butter in small bowl; press on bottom of 9-inch spring-form pan.
2. Set aside.
3. Place cottage cheese and 1/2 cup egg product in electric blender or food processor container; cover.
4. Blend until pureed, scraping down sides of container as necessary.
5. Beat cream cheese, 3/4 cup sugar, cottage cheese mixture, remaining egg product and extract in large bowl with electric mixer on high speed until smooth; pour over crust in pan.
6. Bake at 325u0b0 for 1 hour and 20 minutes or until puffed and set.
7. Cool on rack 15 minutes.
8. Refrigerate at least 3 hours.

graham cracker crumbs, sugar, butter, cottage cheese, egg, cream cheese, almond, strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=60650 (may not work)