Yield: 12 Servings
|1½ pack||Graham cracker crumbs|
|¼ cup||Pecans, chopped|
|¾ cup||Butter, melted|
|1 pounds||Cottage cheese, small curd|
|¼ pounds||Butter, melted & cooled|
|2||8 oz pkgs cream cheese|
|1½ tablespoon||Lemon juice|
|½ teaspoon||Vanilla extract|
|1 pint||Sour cream|
CRUST: Mix dry ingredients. Add butter and blend. Press the crust on the bottom insides of a 10" spring form pan.
FILLING: Use electric mixer on medium speed. Stir the cottage cheese. Add the remaining ingredients, beating well after each addition. Bake at 350^ for 30 minutes; reduce heat to 325^ and bake an additional 30 minutes. Turn oven off and let the cheesecake sit in the oven with the door closed for 1 hour. Use fresh blueberries of strawberries for topping.
Recipe by: Jerry Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Apr 22, 1997