1 c. chopped walnuts
1/2 c. crushed graham crackers
1 1/4 c. sugar
6 tbsp. butter
4 (8 oz.) cream cheese
8 oz. low fat cottage cheese
3 eggs
2 tsp. vanilla extract
2 tbsp. heavy cream
1 jar pure fruit spread

Preheat oven to 400 degrees. Use 8 or 9 inch spring form pan.

CRUST: Make crust by mixing walnuts, graham crackers, melted butter and 1/4 cup sugar. Press into ungreased spring form pan and refrigerate.

CAKE: Mix 1 cup sugar, all 32 ounces cream cheese and cottage cheese until smooth. Add eggs, one at a time (by hand or rotary beater). Add the vanilla and heavy cream. Pour mixture over the "nut" crust. Cook 15 minutes at 400 degrees. Let it cool on a wire rack for 45 minutes. Cook again for 25 minutes at 375 degrees. Let it cool.

TOPPING: Take jar of all fruit or fruit spread - microwave on high for 3 minutes or in double boiler until it melts. Pour topping over cake. Let it cool and enjoy!. You can top it with fresh fruit, also.