Crust:

18 graham crackers, crushed
1/2 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted

Crush graham crackers until fine and mix with sugar, cinnamon and melted butter. Press into the bottom of a 10 inch spring-form pan.

Filling:

2 8 oz. pkg cream cheese
1 16 oz. container cottage cheese
1 1/2 cups sugar
juice and rind of 1/2 lemon
2 tsp. pure vanilla extract
3 tablespoons flour
3 tablespoons cornstarch
1/4 cup butter, melted
1 16 oz. cup sour cream
4 eggs, beaten until light
1 can blueberry or cherry pie filling (optional)

Beat cottage cheese. Beat in cream cheese. Add sugar, lemon juice and vanilla. Stir in flour and cornstarch. Add melted butter and blend in sour cream. Add beaten eggs.

Pour blended mixture over crust in pan.

Bake in a pre-heated 350°F oven for 1 hour. Turn off oven and leave in oven (leave oven door partially open) for 2 hours. Top with cherry or blueberry pie filling, if desired.

Refrigerate before serving.

Submitted by: CM