CRUST:

1 1/4 c. graham cracker crumbs (about 15 crackers)
1 tbsp. sugar
Dash cinnamon
1/4 c. butter, melted

CHEESE CAKE FILLING:

3 (8 oz.) pkgs. cream cheese
1/2 lb. cottage cheese, sm. curd
1 pt. sour cream
6 eggs, separated
2 tbsp. cornstarch
2 tsp. vanilla
1 c. sugar
2 tbsp. confectioners' sugar

CRUST: Mix ingredients together. Grease a 10" spring form pan. Put mixture on bottom and sides. Save some for top of cake.

CHEESE CAKE FILLING: Beat egg whites with a pinch of salt; gradually add 3/4 cup of sugar until very stiff. Set aside. In large bowl, cream cottage cheese until smooth. Add cornstarch. Add cream cheese (broken in small pieces or put through ricer). Add egg yolks. Beat very thoroughly on high speed. Add 1/4 cup sugar and beat well. Mix the confectioners' sugar with sour cream and add this; beat well. Add vanilla. By hand, fold in egg whites. Pour into spring form and sprinkle top with reserved crumbs. Place in cold oven; set oven at 300 degrees and bake for about 1 hour and 15 minutes. Leave in oven to cool for at least 1 hour. Serve at room temperature.