1 1/2 c. finely crushed graham crackers
1/3 c. butter, melted
1/4 c. sugar
1 c. cream style cottage cheese
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 tbsp. all-purpose flour
2 tsp. vanilla
3 eggs
1/4 c. light cream or milk
1 (8 oz.) carton dairy sour cream
1 c. sliced fresh fruit

For crust, in a mixing bowl stir together crushed graham crackers, butter and 1/4 cup sugar. Press mixture evenly over the bottom and 1 3/4 inches up sides of a 9 inch springform pan. Place the pan in a shallow baking pan.

For filling, in a large mixer bowl beat undrained cottage cheese until almost smooth. Beat in cream cheese, 3/4 cup sugar, flour and vanilla. Add eggs all at once, then beat with an electric mixer on low speed just until mixed. Do not overbeat. Stir in cream or milk. Pour filling into the crumb lined pan.

Bake in a 350 degree oven for 50 to 60 minutes or until done. Cool on a wire rack for 5 to 10 minutes. Loosen sides of cheesecake. Spread sour cream over top. Cool 30 minutes more. Remove sides of pan. Cover and chill 4 to 24 hours. To serve, arrange fruit atop cheesecake. Serves 12 to 14.