3 1/2 lb. pot cheese or sm. curd cottage cheese (pot cheese is better)
1 pt. heavy cream, whipped
3 eggs
1/2 lb. raisins
2 tsp. vanilla
1 c. butter
1 1/2 c. sugar
2 oz. almonds, chopped

Put pot cheese through a sieve. Cream butter and gradually add eggs, sugar, raisins, vanilla and almonds. Mix well with pot cheese and heavy cream until everything is well blended. Put a cheesecloth into a mid sized NEW clay flower pot which has been thoroughly washed. Fill the cloth lined pot with cheese mixture. Tie it on top. Elevate flower pot in a bowl, so that liquid can drain off through the bottom. Place a heavy plate on top of mixture to give light pressure. Let it stand overnight. Remove from pot, carefully peel off cheesecloth and place on serving plate with large side down. Garnish with jelly beans. NOTE: It is like a cheesecake filling.