12 crushed egg kichel
1/4 c. melted butter
1/2 c. sugar
1/2 tsp. cinnamon

FILLING:

4 eggs
1 lb. cream cheese, cut in chunks
1 lb. creamed cottage cheese
3 c. sour cream
2 tbsp. melted butter
Grated rind and juice of 1 orange
Grated rind and juice of 1 lemon
1 1/2 c. sugar
1 tbsp. potato starch
1 tbsp. cake meal
Pinch salt

Preheat oven to 400 degrees. For the crust, pour the melted butter over the bottom and sides of 9 x 13 inch pan. Mix together the crushed kichel, sugar and cinnamon and pat over the bottom and sides of the pan. Place the eggs, cream cheese, cottage cheese, sour cream and melted butter, orange and lemon rind and juice in a big bowl. Beat until smooth. Combine the sugar, potato starch, cake meal and salt in a bowl and add slowly to the cream cheese mixture until well mixed. Pour the mixture into the crumb lined pan. Bake for five minutes. Reduce the oven temperature to 325 degrees and bake for 50 minutes or more or until the cheese cake is set and slightly browned around the sides. Cool in pan.