1 sm. pkg. lemon pudding, regular
1 c. milk
2/3 c. sugar
1 (8 oz.) pkg. cream cheese
1 (1 lb.) cream style cottage cheese
3 eggs
1/4 tsp. salt
1 pt. sour cream
3 tbsp. sugar
9 x 13 graham cracker crust

Blend pudding, sugar and milk; cook over medium heat until it boils. Set aside to cool. Combine cheeses in a bowl. Blend thoroughly in processor until smooth. Add eggs one at a time; process after each egg. Add salt, process a few seconds. Blend in cooled pudding mixture. Pour over crust. Bake at 300 degrees for 75 minutes. Top with a blend of one pint of sour cream to which 3 tablespoons of sugar have been added. Return to oven and bake additional 7 to 10 minutes. Cool and refrigerate at least 4 hours before serving.

CRUST:

1 pkg. plus 4 whole graham crackers
1/2 c. brown sugar
1 tsp. cinnamon
1 stick butter, softened

Process graham crackers until fine crumbs. Add brown sugar, cinnamon and butter. Process until blended. Pat in pan bottom and partially up sides.