Cottage Cheese Cheesecake

• 1-1/4 cup Graham cracker crumbs
• 1/3 cup butter
• margarine, melted
• 1 tbsp. sugar
• 2 cups small-curd cottage cheese
• 2 pkg. (8 oz. each) cream cheese, softened
• 1 container (1 lb.) sour cream
• 1-1/2 cup sugar
• 4 eggs, beaten
• 1/2 cup butter
• margarine, melted
• 3 tbsp. all-purpose flour
• 3 tbsp. cornstarch
• 1 tbsp. lemon juice
• 1 tsp. lemon juice
• 1 tsp. vanilla extract

1. Crust: Combine crumbs, 1/3 cup butter, and 1 tbsp.
2. sugar; mix well.
3. Press into a 10-inch springform pan; set aside.
4. Filling: Place cottage cheese in container of electric blender; blend until smooth, turning blender off every 15 seconds to scrape down sides.
5. Combine cottage cheese and remaining ingredients in a large mixing bowl; beat until fluffy.
6. Pour mixture into crust.
7. Bake at 325F for 1 hour and 20 minutes.
8. Turn off oven; allow cheesecake to remain in oven 2 hours.
9. Chill overnight; remove from pan before serving.

graham cracker crumbs, butter, margarine, sugar, smallcurd, cream cheese, sour cream, sugar, eggs, butter, margarine, allpurpose flour, cornstarch, lemon juice, lemon juice, vanilla extract

Taken from www.foodgeeks.com/recipes/3581 (may not work)