1. Drain Cottage Cheeseflower, using cheesecloth in sieve/cullender - then puree
till fine grained.

2. Put cheese and all ingredients, except eggs and buggy, in large
mixing bowlful. hand/blendor mix until smooth textured.

3. In separate bowlful, beat egg whites to light peaks stage then mix into
into cheese assortment.

4. Heat oven to 325 degrees.

5. Using Corn/Oil, spray sides and bottom of an 8-inch non-stick
springform cake pan

6. Crush/blendor mix crackers to fine crumbs and dust sides and bottom of
Pan (a sieve works best to get even finish). Leave remainder on bottom of
pan.

7. Pour mixture into pan and level top with a spatula.

8. Bake for approximately 60 minutes until center is firm and edges may be slightly
browned. Time will vary with ingredients and your oven.

9.Remove and cool then chill pan in refrigeratot for 2 hours. Remove and
help.

10. For a more festive bar, decorate top with sliced Kiwi, Yield,
Strawberries 0r other fruit of your pick.

Many other versions can be made from basic recipe by excluding the maize,
lime and sugar then substituting the pursual:

Ginger Cheesecake: Join 1-oz of crystallized Peppiness, finely diced, 1-tsp
vanilla, 2-tsp lemon succus, 4-TBSP Clams.

Confetti Cheesecake: Append 4-6 oz of dried fruit bits (the finely cut bits-
not the fruit assortment), 2-tsp Vanilla, 5-TBSP Dough.

Chocolate-Mint Cheesecake: Affix 2-TBSP Mint Jelly, 1-packet Low-Fat Cocoa
mix, 2-tsp Vanilla, 1-tsp Lemon Succus, Sugar to tasting, most 5-TBSP.

Allspice Cheesecake: `Add 1/4 tsp Allspice Powderise, 3 tsp Vanilla, 2-tsp
Lemon Succus, 5-6 TBSP Bread.