GRANDMA’S CHEESECAKE
GRAHAM CRACKER CRUMBS                                  SHORTENING
1 POUND WHIPPED COTTAGE CHEESE                   2-8 OZ. PKGS CREAM CHEESE, SOFTENED
1 1/2 CUPS SUGAR                                                   4 EGGS, SLIGHTLY BEATEN
1/3 CUP CORNSTARCH                                            2 TBL LEMON JUICE
1 TSP VANILLA EXTRACT                                      1/2 CUP MARGARINE
1 PINT SOUR CREAM
1. GREASE 1 (9-INCH) SPRING FORM PAN; DUST WITH GRAHAM CRACKER CRUMBS..
2. SLICE (OR CUT) CREAM CHEESE.  PUT CREAM CHEESE AND COTTAGE CHEESE IN LARGE
MIXING BOWL.  BEAT ON HIGH SPEED UNTIL WELL BLENDED AND CREAMY. -- SLOWLY ADD
CREAM CHEESE IN PIECES
3. BEATING AT HIGH SPEED, BLEND IN SUGAR, GRADUALLY THEN EGGS, SLOWLY.
4. REDUCE SPEED TO LOW.  ADD CORNSTARCH, LEMON JUICE, AND VANILLA.  BEAT UNTIL
BLENDED.  ADD MELTED MARGARINE AND SOUR CREAM.  BLEND WITH LOW SPEED.
5. POUR INTO PREPARED PAN.  BAKE @ 325º ABOUT ONE HOUR AND TEN MINUTES OR UNTIL
FIRM AROUND EDGES.
6. LEAVE IN OVEN OVER NIGHT TO COOL.  THEN REFRIGERATE.

HINTS:  PRE-MEASURE EVERYTHING FIRST.
             PUT SHORTENING ALL AROUND PAN, THEN SPRINKLE CRUMBS AROUND PAN
             MIX – NO LUMPS IN ANYTING
             SLOWLY ADD CREAM CHEESE IN PIECES