Cheesecake Squares for Passover

• 1 cup matzo crumbs
• 2 Tbsp. sugar
• 3 Tbsp. margarine, melted
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. sugar
• 1 tsp. imitation vanilla

1. Mix crumbs, 2 tablespoons sugar and margarine; press onto bottom of 9-inch square baking pan.
2. Bake at 350F for 10 minutes.
3. Remove from oven.
4. Reduce oven temperature to 300F.
5. Place cottage cheese in blender or food processor container fitted with steel blade; cover.
6. Process until smooth.
7. Beat cottage cheese, cream cheese and 3/4 cup sugar with electric mixer on medium speed until well blended.
8. Add eggs, 1 at a time, mixing well after each addition.
9. Pour over crust.
10. Bake 45 minutes.
11. Mix sour cream, 2 tablespoons sugar and vanilla.
12. Spread evenly over cheesecake; continue baking 10 minutes.
13. Cool completely.
14. Refrigerate.
15. Cut into squares.
16. Garnish with fruit.

matzo crumbs, sugar, margarine, s, philadelphia cream cheese, sugar, eggs, s, sugar, imitation vanilla

Taken from www.kraftrecipes.com/recipes/cheesecake-squares-for-passover-53249.aspx (may not work)