1 c. graham cracker crumbs
1 c. sugar, divided
3 tbsp. butter, melted
1 (16 oz.) container Breakstone's lowfat cottage cheese or Breakstone's smooth & creamy cottage cheese
1 (8 oz.) pkg. Philadelphia brand cream cheese
3 eggs
1 1/4 c. Breakstone's sour cream or Breakstone's light choice sour half & half
1 tsp. vanilla

Preheat oven to 350 degrees. Mix together crumbs, 2 tablespoons sugar and butter; press onto bottom of 9 inch square baking pan. Bake 10 minutes. Reduce oven to 300 degrees.

Place cottage cheese in blender or food processor. Cover, process until smooth. Combine cottage cheese, cream cheese, 3/4 cup sugar, mixing at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing after each addition. Pour over crust. Bake 45 minutes. Mix sour cream, remaining sugar and vanilla. Spread evenly over cheesecake; continue baking 10 minutes. Cool completely. Chill. Cut into squares. Garnish with fruit. 12 servings.