Ingredients: 1 cup matzo crumbs 1 cup sugar, divided 3 Tbsp. margarine, melted 1 container (16 oz.) BREAKSTONE`S or KNUDSEN Lowfat Cottage Cheese 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 3 eggs 1-1/4 cups BREAKSTONE`S or KNUDSEN Sour Cream 1 tsp. imitation vanilla Total time: 1 hr 20 min Directions:1. Mix crumbs, 2 Tbsp. of the sugar and margarine; press onto bottom of 9-inch square baking pan. Bake at 350?F for 10 minutes. Remove from oven. Reduce oven temperature to 300?F. 2. Place cottage cheese in blender or food processor container; cover. Process until smooth. Place in large mixer bowl. 3. Add cream cheese and 3/4 cup of the sugar. Beat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Pour over crust. 4. Bake 45 minutes. 5. Mix sour cream, remaining 2 Tbsp. sugar and vanilla. Spread evenly over cheesecake; bake an additional 10 minutes. Cool completely. Refrigerate 3 hours or overnight. Cut into squares. |