2 1/4 c. finely crushed graham crackers
4 tbsp. sugar
12 tbsp. butter, melted

Mix graham cracker crumbs and sugar. Stir into melted butter, and mix well. Press firmly on greased bottom and sides of a jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Bake crust in moderate oven (375 degrees) about 7 minutes and cool before filling.

NOTE: To crush crackers, place between sheets of waxed paper and crush with rolling pin. 1 lb. creamed cottage cheese, small curd 1 1/2 c. sugar 4 eggs, slightly beaten 4 tbsp. cornstarch 4 tbsp. flour 1 tsp. vanilla 1/4 lb. butter, melted (1/2 c.) 1 pt. dairy sour cream (2 c.)

In a large bowl of an electric mixer, beat cream cheese at high speed with cottage cheese until creamy and well blended. Gradually beat in sugar. Then beat in eggs until well blended.

At low speed beat in cornstarch, flour, and vanilla. Add melted butter and sour cream and beat just until smooth. Pour into graham crust. Bake at 325 degrees until firm and little brown around edges, about 35 minutes. Turn off oven. Let cake stand in oven 2 hours. Remove cake from oven and let cool completely. Refrigerate until well chilled. To serve run spatula around edges and remove from pan. Serve with fresh strawberries, blueberries, or pineapple, if desired.