2 c. graham crackers, crushed
1/2 c. sugar
1 tsp. cinnamon
1/2 c. butter

FILLING:

4 eggs
1 c. sugar
1/8 tsp. salt
Juice of 1 lemon
Grated rind of 1 lemon
1 tsp. vanilla
1 c. cream
1 1/2 lbs. cottage cheese
3/4 c. flour
Whole toasted almonds

1. Crush the graham crackers finely and mix with the sugar, cinnamon and melted butter. Set aside 1/2 cup of the mixture to sprinkle on top of torte.

2. Butter a 9" spring form pan. Spread the graham cracker mixture on the bottom and sides and press firmly. Set aside.

3. Beat the eggs with the sugar until light. Add salt, lemon juice, grated lemon rind and vanilla and mix well.

4. Stir in the cream and cottage cheese and mix well. Stir in flour.

5. Strain through a fine sieve or puree in an electric blender. Stir until smooth.

6. Pour into cracker lined spring form pan. Sprinkle with remaining crumb mixture.

7. Bake in a 325 degree oven for 1 hour. Turn off heat and allow to cool in the oven for another hour. Open door for last 30 minutes.

8. Decorate with whole almonds after torte has cooled. Serves 10.