Graham cracker crumbs (Zwieback)
1 lb. cottage cheese, sm. curd
2 (8 oz.) cream cheese
1 1/2 c. sugar
4 eggs, slightly beaten
1/3 c. cornstarch
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. butter, melted
1 pt. sour cream

Grease pan with melted butter (use some of it before using the rest in cake); dust with crumbs. Sieve cottage cheese. Add cream cheese and beat at high speed until well blended and creamy. Beating at high speed, add sugar and eggs. Reduce to low; add cornstarch, lemon juice and vanilla. Beat until blended. Add melted butter and sour cream. Blend at low speed.

Pour into greased pan and bake at 325 degrees for 1 hour and 10 minutes. Turn oven off and leave in oven for 2 hours more. Don't open the door. Remove and cool completely on wine rack. Chill. Makes about 13 servings.

Cheese Cake may be frozen. Also can be served with fruit topping. Before baking, sprinkle a few crumbs on top.