I love a heavy cheesecake!! Here are three versions.

CHEESECAKE

18 graham crackers (squares
not doubles)
1/4 lb. oleomargarine
2 lb. dry cottage cheese
3/4 lb. Philadelphia cream
cheese (12 oz.)
5 eggs
1 1/4 tsp. vanilla
1 1/2 c. sugar

Use large flat cake pan, rectangular. Make crust of
graham crackers and oleo. Pat into pan on bottom and sides.
Mix dry cottage cheese by forcing it through colander or
grating it with ricer. Have all ingredients out beforehand and
ready at room temperature. Mix dry cottage cheese with other
ingredients in Mixmaster. Mixture should have consistency of
heavy sour cream. (You do not have to squeeze cream cheese
through colander.) Bake for 25 minutes in 325 degrees oven.

Topping:
1 pt. sour cream
5 tsp. sugar
1 1/2 tsp. vanilla
Mix sugar and vanilla into sour cream thoroughly.
Spread evenly on top of cheesecake. (Be sure topping covers
cheesecake all over.) Return cheesecake with topping on it to
the oven and bake for about 6 minutes at 400 degrees. Cheesecake must
be in the refrigerator for at least 4 or 5 hours before serv-
ing. Cut approximately 1 1/2 x 1 1/2-inches.FATHER BOB'S CHEESECAKE

Crust:

1 1/4 c. finely crushed graham
crackers
3 Tbsp. melted butter

Filling:
1 1/2 c. farmer style cottage
cheese
2 pkg. regular squares
Philadelphia cream cheese
2 eggs
3/4 c. sugar, white
1/4 tsp. salt
1/2 tsp. real vanilla
1 lemon, juice and grated rind

Topping:
1 c. sour cream
1/4 c. sugar
1/2 tsp. vanilla

Crust: Blend crumbs with butter. They should be damp
from the butter, but not soggy. Then press the mixture evenly
against the sides of a 10-inch glass pie pan.
Filling: Take a tablespoon and force the cottage cheese
through a sieve. (You could probably use a food processor to
achieve the same effect.) Then blend cottage cheese with the
cream cheese. Beat thoroughly until completely blended. Then
add eggs, sugar, salt, vanilla, juice and finely GRATED rind,
one by one, blending thoroughly after each addition. Next,
take the pie pan with crust and pour the blended mixture into
it. Put it into a preheated oven and bake at 350 degrees (this
temperature was for sea level cooking) until filling is set in
the center (about 30 minutes or so). Do not cook long enough
to brown the filling. Remove from the oven and cool.
Topping: Blend sour cream, sugar and vanilla. Careful-
ly spread over the cooled filling, so as to create 2 levels in
the cheese cake: the filling on bottom and the topping on top.
Bake at 475 degrees for about 10 minutes. Be very careful not to cook
too long. The top of the cheesecake should remain white, and
should not be browned. It is very easy to burn at this temper-
ature. Then remove from the oven, cool completely. You may
want to chill the cheesecake, although it is quite good at room
temperature.CERINO'S EXCELLENT CHEESECAKE

2 Tbsp. graham cracker crumbs
1 (15 oz.) container of
Ricotta cheese
2 pkg. (8 oz. each) cream
cheese, softened
1 pt. (2 c.) sour cream
1 1/2 c. sugar
4 eggs
3 Tbsp. cornstarch
3 Tbsp. flour
3 Tbsp. lemon juice
1 tsp. vanilla extract
1/2 c. butter, melted and
cooled

Butter the bottom of a 9-inch spring-form pan. Sprinkle
with crumbs; shake out excess. In a mixer bowl beat Ricotta
until smooth. Add cream cheese; beat until smooth. Add sour
cream; beat until smooth. Beat in sugar. Add eggs, one at a
time, beating well after each addition. In a small bowl
combine cornstarch and flour. Beat into cheese mixture. Stir
in lemon juice and vanilla, then melt butter. Pour into
prepared pan. Place cheesecake in cold oven. Turn oven to
325 degrees; bake 1 hour. Turn off oven. Leave cheesecake in oven 2
hours more. (Do not open door.) Refrigerate several hours or
overnight. Garnish as desired.