1 2/3 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, softened
1/2 c. chopped walnuts

FILLING:

16 oz. cottage cheese (sm. curd)
4 eggs
2 (8 oz.) pkgs. cream cheese
1 c. sugar
1 tsp. grated orange rind
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
15 oz. can pumpkin

TOPPING:

8 oz. sour cream
3/4 c. orange marmalade

Prepare Crust: In plastic bag, finely roll graham crackers until crumbs. Combine crumbs, sugar and softened butter; blend well. Add chopped nuts. Pat crust in 10 inch spring form pan up to 1 inches on the sides. Cook 10 minutes at 350 degrees.

Filling: Mix cottage cheese with 4 eggs in blender. In bowl, mix cream cheese, sugar, orange rind, nutmeg, cinnamon, and salt. beat together and then add cottage cheese mixture. Blend well and fold in pumpkin. Pour into cooled crust and bake for 1 1/2 hours at 300 degrees. Turn oven off and open door; let cake stay in oven for 1 more hour. Remove cake from oven and reheat to 350 degrees.

Mix together sour cream and orange marmalade. Spread on cake and bake 20 more minutes or until sour cream sets.