MURBTEIG CRUST:

1/2 c. sugar
1 c. butter
3 c. flour
1/2 c. whole eggs (or 2 lg. eggs)
1/4 tsp. baking powder
1/2 c. ground almonds

1. Cream butter and sugar slightly.

2. Add remaining ingredients. Work to a smooth dough, keeping it cool. Divide dough in half, then each half into thirds. Press 2/3 of dough into 2 (8") pans. Prebake shells and cool.

FILLING:

1 1/3 c. sugar
9 oz. butter
1 tsp. salt
1/4 tsp. vanilla
Lemon zest (to taste)
1 c. cottage cheese
8 oz. cream cheese
3/4 c. bread flour
1 1/2 c. whole eggs (or 5 lg. eggs)
1 c. sour cream
1 c. raisins, soaked

TOPPING:

2 tsp. cinnamon + sugar

Cream the butter, sugar and cream cheese until well mixed. Add salt, vanilla, lemon zest, cottage cheese and bread flour. Mix smooth. Add eggs, sour cream and raisins. Mix well. Pour into the shells. Sprinkle with cinnamon sugar and bake at 350 degrees until firm and golden colored. Yield: 2 (8") cheesecakes.