1/2 c. graham cracker crumbs
1/2 c. light brown sugar
1/4 c. butter, melted
1 #2 can sliced pineapple, well drained
20 maraschino cherries, drained
1 lb. creamy cottage cheese
1 c. heavy cream
1/4 c. flour
1/4 tsp. salt
1 tbsp. grated lemon rind
1 tbsp. lemon juice
4 eggs, separated
3/4 c. sugar
1 (8 oz.) pkg. cream cheese
1 c. heavy cream, whipped with 1/4 c. confectioners' sugar

Butter heavily the side of a 9 inch springform pan. Turn pan on side. Sprinkle with crumbs. In a bowl, mix the light brown sugar and melted butter. Sprinkle the bottom of pan with mixture. Arrange pineapple slices and cherries on bottom, filling in all the spaces. Use remaining fruit for garnish.

In the blender, beat the cottage cheese and cream. In mixer, beat cream cheese, 1/2 cup sugar, flour, salt, lemon rind and lemon juice. Gradually add the cottage cheese mixture, blending well. Add the egg yolks one at a time, beating well after each addition. Beat the egg whites with the remaining 1/4 cup sugar until soft peaks form. Fold into the cream cheese mixture. Pour over the pineapple. Place pan on large piece of foil for leakage.

Bake in a moderately slow oven (325 degrees) until cake tester inserted in center comes away clean. Turn off heat. Allow to remain in oven until oven is cold (2 hours). Remove to rack. When cold, carefully release cake with spatula from side of pan. Place serving dish over cake, turn upside down. Remove outer ring and bottom. Refrigerate. Garnish as desired. Serve in wedges with whipped cream and confectioners' sugar mixture.