2 envs. Knox unflavored gelatin
1 c. cold water
2 pkgs. cream cheese, softened
1 c. creamed cottage cheese
3/4 c. sugar
1 c. whipping or heavy cream
1 tbsp. vanilla extract
Graham cracker almond crust

In 2 cup glass measure, sprinkle unflavored gelatin over 1/2 cup cold water; let stand 2 minutes. Microwave at high 1 1/2 minutes. Stir thoroughly, then let stand 2 minutes or until gelatin is completely dissolved. With electric mixer, combine cream cheese, cottage cheese, and sugar until smooth. Stir in cream, remaining 1/2 cup water, and vanilla until thoroughly blended. While mixer is running, gradually add gelatin mixture; beat 5 minutes or until mixture is smooth. Turn into Graham Cracker Almond Crust; chill until firm, about 5 hours. Garnish, if desired, with fruit. Makes 1 cheesecake or 12 servings.

Graham Cracker Almond Crust: In small bowl, combine 1 cup graham cracker crumbs, 1/2 cup ground almonds, 2 tablespoons sugar, 1/4 cup melted butter, and 1/2 teaspoon almond extract. Press onto bottom and sides of 9 inch spring- form pan; chill.