Instructions: Sprinkle the crumbs over the bottom and up the sides of a greased 10 inch spring-form pan. In a blender or food processor, puree cottage cheese; set aside. In a mixing bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, flour, sour cream and pureed cottage cheese. Pour into pan. Bake at 325 degrees F for 50-60 minutes. Turn off heat and let cheesecake stand in oven for 2 hours. Do not open door. Cool. Refrigerate overnight. Slice with a wet knife.

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