Take the two full size graham crackers and crush them into a powder, dust a 9 inch spring form pan. (coat the sides of the pan with a bit of butter to get it to hang onto it)

Drain and then sieve the cottage cheese, the drier the better, into a large mixing bowl. Add the cream cheese. Beat with a mixer at high until completely mixed together and creamy then add the sugar and eggs. Reduce speed to low and add corn starch and vanilla, beat until blended then add the margarine and sour cream blend together at low speed. Pour into the spring pan.

Bake in a 325 degree oven for 1 hour and 10 minutes or until edges are firm. Do not open the oven for the first 55 minutes or so. When firm at edges turn off oven keeping the door closed let it sit for more 2 hours. Remove from oven and let cool on a wire rack. Remove spring form side and chill.

Serves about 12 people

You also can freeze the cheese cake and/or top with your favorite fruit when ready to serve - cherries or strawberries are our choice - whip cream on top works as well. Some friends have put shredded coconut on top just before putting it in the oven. - whatever works works.
Enjoy

Yield: 12 servings

From: Chet & Mary Bacon - Plantsville CT USA
Posted By: Chet Bacon, chet@chetbacon.com, Via: Chile Head Mailing List
Post Date: Sun, 23 Dec 2001