GRAHAM CRACKER CRUST:

9 whole graham crackers, finely crushed
1/2 cup (1 stick) melted butter
1 tsp. cinnamon

Combine graham crackers, melted butter and cinnamon and press into bottom only of 9x13-inch pan, making sure there are no holes. Bake at 400°F for 5 minutes only (do not overbake). Cool completely.

LEMON CHEESE FILLING:

1 (12 oz.) tub cottage cheese
2 (8 oz.) ea. pkgs. cream cheese, softened
1 1/3 cups sugar
1 tsp. vanilla
4 large eggs
1 tbsp. fresh lemon zest (yellow part only)
1/3 cup fresh squeezed lemon juice

Process cottage cheese in food processor until very smooth. Add cream cheese and beat until smooth. Add remaining ingredients and beat until blended. Pour into cooled crust and bake at 350°F for 30 minutes only (do not overbake; cheesecake will be soft in center until fully chilled). Cool completely.

TOPPING:

1 1/2 cups dairy sour cream
1 tbsp. sugar

Combine sour cream and sugar and spread over cooled cheesecake. Cover and refrigerate for 8 to 12 hours. Serve cold.

Submitted by: Elise Shannon