Rub through a sieve 2 (8 ounce) packages creamed cottage cheese. Add 2 (8 ounce) packages cream cheese. Beat well. Gradually add 1 1/2 cups sugar while beating. Add 4 eggs, one at a time. Beat well after each addition, until mixture is very light and fluffy.

Combine: 3 tbsp. cornstarch Grated rind of one lime or lemon

Add to cheese mixture and blend well. Add: 1/4 c. melted butter 1 - 1 1/2 tbsp. lime or lemon juice 1 tsp. vanilla

Beat until well blended and smooth. Turn into crumb lined pan. Bake in slow oven (325 degrees) for 1 hour. Turn oven off LEAVING CAKE IN OVEN WITH DOOR CLOSED for 1 hour and 45 minutes LONGER. Cool; then chill thoroughly.

CRUST:

1 box Zwieback, grated
1/4 c. sugar
3 tbsp. coconut
3 tbsp. chopped walnuts
1/2 tsp. cinnamon
1/2 c. melted butter

Press into bottom and sides of 10-inch spring pan.

CHERRY TOPPING FOR CHEESE CAKE:

1 can sour pitted pie cherries

Drain juice and add 1/2 cup water. Cook together until thickened. 1/2 c. sugar Pinch of salt 1/2 tsp. almond extract

Add cornstarch, sugar, and salt, then almond extract. Cool and spread on cheese cake. Refrigerate. Yield 16 servings.