Lemon-Cottage Cheese Cheesecake

• 18 NABISCO Zwiebacks, finely crushed (about 1-1/2 cups crumbs)
• 1-1/2 cups sugar, divided
• 1 tsp. ground cinnamon
• 1/4 cup (1/2 stick) butter or margarine, melted
• 3 cups BREAKSTONE'S or KNUDSEN Cottage Cheese
• 1/4 cup flour
• 4 eggs
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup half-and-half
• 1 tsp. grated lemon zest
• 1 Tbsp. lemon juice

1. Preheat oven to 325F.
2. Mix cracker crumbs, 1/2 cup of the sugar, the cinnamon and butter until well blended.
3. Reserve 3/4 cup of the crumb mixture for topping.
4. Press remaining crumb mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan.
5. Bake 10 min.
6. Place cottage cheese, remaining 1 cup sugar and the flour in blender or food processor container; cover.
7. Blend until smooth.
8. Add eggs, 1 at a time, blending well after each addition.
9. Add remaining ingredients; cover.
10. Blend well.
11. Pour into crust; sprinkle with reserved crumb mixture.
12. Bake 1 hour or until center is almost set.
13. Run small knife or metal spatula around side of pan to loosen cake; cool before removing rim of pan.
14. Refrigerate several hours or until chilled.
15. Store leftover cheesecake in refrigerator.

nabisco, sugar, ground cinnamon, butter, s, flour, eggs, s, lemon zest, lemon juice

Taken from www.kraftrecipes.com/recipes/-17806.aspx (may not work)