|Graham cracker crumbs||2 Cup (32 tbs) (28 Crackers)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Cottage cheese||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Unsweetened baking chocolate||2 Ounce (Premelted)|
|Dairy sour cream||1 Cup (16 tbs)|
In a small bowl, mix cracker crumbs, 2 tablespoons sugar and melted butter or margarine.
Set aside 1/4 cup mixture.
Press remaining crumb mixture on bottom and about 1 -1/2 to 2 inches up the side of a 9-inch springform pan; refrigerate.
Preheat oven to 325°F (165°C).
In a large mixer bowl, beat cottage cheese until curds are partially broken.
Beat in egg yolks 1 at a time.
Add vanilla and almond extracts, 1-1/4 cups sugar, flour and salt.
Beat until blended.
Beat in chocolate mixture and sour cream.
In a small mixer bowl, beat egg whites until stiff but not dry.
Fold into chocolate mixture.
Pour into prepared crust.
Sprinkle with 1/4 cup reserved crumb mixture.
Bake 50 to 55 minutes.
Turn off oven.
Let cake cool in oven with door ajar 1 hour.
Refrigerate several hours in pan.
Remove side of pan.
Cut cheesecake into wedges.