CRUST:

1 2/3 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, softened
1/2 c. chopped walnuts

FILLING:

16 oz. cottage cheese, sm. curd
4 eggs
2 (8 oz.) pkg. cream cheese
1 c. sugar
15 oz. can pumpkin
1 tsp. grated orange rind
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt

TOPPING:

8 oz. sour cream
3/4 c. orange marmalade

Prepare crust. In plastic bag, finely roll graham crackers until crumbs. Combine crumbs, sugar, and softened butter. Blend well. Add chopped nuts. Put crust in 10-inch springform pan up to 1 inch on the sides. Cook 10 minutes at 350 degrees.

Mix cottage cheese with 4 eggs in blender. In bowl, mix cream cheese, sugar, orange rind, nutmeg, cinnamon, and salt. Beat together, then add cottage cheese. Blend well and fold in pumpkin. Pour into cooled crust and bake for 1 1/2 hours at 300 degrees.

Mix together sour cream and orange marmalade. Spread on cake and bake 20 more minutes or until sour cream sets.