FILLING:

1 lb. cottage cheese
2 (8 oz.) pkgs. cream cheese
1/4 c. cornstarch
1 1/2 c. sugar
1 lemon rind, grated
2 tsp. lemon juice
1 tsp. vanilla
5 eggs
1 c. sour cream
1 stick butter, melted

Fruit for topping
1 c. heavy cream, whipped to top fruit if desired

CRUMB CRUST:

1 3/4 c. graham cracker crumbs
3/4 c. sugar
Dash of cinnamon
1 c. finely chopped pecans

Beat together first 8 ingredients, adding eggs one at a time. Beat well. Add sour cream, then melted butter. Beat well. Butter sides and bottom of spring-form pan. Mix crumb crust crumbs evenly on bottom. Pour cheese batter over crumbs and bake at 350 degrees for 1 hour and 15 minutes. Turn off and leave cake in oven for another hour. After cake has completely cooked, remove from spring pan and add favorite fruit topping.