Mix crumbs, 2 tbsp. of the sugar and margarine; press onto bottom of 9-inch square baking pan. Bake at 350°F (175°C) for 10 minutes. Remove from oven. Reduce oven temperature to 300°F (150°C).
Place cottage cheese in blender or food processor container; cover. Process until smooth. Place in large mixer bowl.
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.
Bake for 45 minutes.
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. If desired, garnish with cut-up fresh fruit just before serving.
Makes 12 servings.
Date: March 1, 2003