Bobbie, I just found this recipe in a very old
cookbook, "Favorite Torte and Cake Recipes," by
Rose Oller Harbaugh and Mary Adams. My deceased
Mother-In-Law had passed it on to me. This sounds
just like what you are looking for. The crust, however, is made with graham cracker crumbs.

Crust

1-1/4 cups graham cracker crumbs
5 tablespoons melted butter
4 tablespoons powdered sugar
2/3 cup seedless raisins

Blend well all ingredients except raisins, and press
mixture onto bottom and sides of 9-inch springform
pan.

Cover with 2/3 cup seedless raisins.

Cheese Cake Filling

1/2 cup flour
4 eggs, separated
3/4 cup sugar
1 large can evaporated milk
1 tablespoon lemon juice
1 teaspoon lemon rind, grated
1-1/2 pounds dry cottage cheese
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon vanilla
Powdered sugar

Sift four 3 times.

Beat egg yolks until lemon-colored, and gradually add
the sugar and milk; beat well.

Add lemon juice and rind.

Press cheese through sieve and add to above mixture.

Blend well and fold in the sifted flour.

Beat egg whites with salt. When frothy add cream of
tartar and beat until egg whites stand in peaks. Add
vanilla. Then fold this mixture into previously
combined ingredients.

Pour into spring form pan and bake 1 hour in 325 Degree
F. oven.

Turn off heat but leave cake in oven for about 40
minutes longer.

Remove cake and sprinkle with powdered sugar.

I have never made this, but, it sounds just like
the recipe you are searching for. The cookbook is
copyrighted in 1951 by Simon and Schuster, Inc.

Enjoy!