3/4 c. graham cracker crumbs
3/4 c. Archway brand Dutch cocoa cookies, crumbled
3 tbsp. butter
2 (8 oz.) pkgs. cream cheese
1 1/2 c. low fat cottage cheese
3 tbsp. flour
4 med. size eggs
3/4 c. Minute Maid frozen limeade concentrate, thawed
1 level tbsp. sugar, (added to limeade concentrate, above)
1 tsp. vanilla extract

Grease with butter the bottom and 1 inch up the side of 10 inch spring form pan. In small sauce pan, melt the butter, then let cool. Mix graham cracker crumbs and Dutch cocoa cookie crumbs evenly, then add to the melted butter, stirring to distribute butter. After crumbs have absorbed the butter evenly, press the mixture onto the bottom and side (1 inch up side) of spring form pan. In preheated 350 degree oven with rack in center, bake crumb crust for 6 minutes. Remove pan from oven and cool crust on a rack.

With mixer, beat cream cheese in a bowl until smooth. Place the cottage cheese in a blender. Add about half of the thawed limeade concentrate to the cottage cheese and run the blender at 5 second intervals several times. Add the remainder of limeade concentrate and blend until cottage cheese is satiny smooth. Add cottage cheese mixture to bowl with cream cheese; mix until smooth, then add the flour, continuing to mix. Next, add the eggs, one at a time, beating (with mixer) after each addition. Add vanilla and blend.

Set oven at 375 degrees and preheat. Oven rack should be placed in center of oven. Pour cheese cake mixture in cooled crust. Bake for 10 minutes at 375 degrees, then lower temperature to 250 degrees. continue baking for 55 minutes. Center will be somewhat moist but will finish cooking after it is removed from oven. Cool cheese cake on rack, then refrigerate, covered, 12 to 24 hours. Remove from springform pan and place on serving dish. Garnish as desired.