1 c. graham cracker crumbs
1 c. sugar, divided
3 tbsp. butter, melted
1 (16 oz.) container Breakstone's Smooth & Creamy Cottage Cheese or Breakstone's Lowfat Cottage Cheese
1 (8 oz.) pkg. Philadelphia brand cream cheese
3 eggs
1 1/4 c. 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, one 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 or cherry pie filling. Serves 12.