2 c. finely crushed butter cookies

Mix with 3 tablespoons melted butter. Lightly spray cooking spray onto a 9-inch springform pan. Press cookie crumbs into bottom of pan.

16 oz. sm. curd cream Cottage cheese
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
1/3 c. cornstarch
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. melted butter
4 eggs
1 pt. sour cream
Cherry Glaze

Sieve Cottage cheese into large bowl. Add cream cheese, beat on high speed until well blended. Beat in sugar, then eggs. Reduce speed to low, then beat in cornstarch, lemon juice and vanilla, then butter and sour cream until smooth. Pour into prepared pan. Bake in 325 degree oven for 70 minutes until firm around the edge. Turn off oven and let cake stand in oven with door closed for 2 hours. Remove and chill. Cover with glaze and chill.

GLAZE:

Mix 1 can cherry pie filling with 1 teaspoon almond extract.

September 22, 1988