---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheesecakes, Usenet
       Yield: 6 servings
       2 c  Rolled oats (do not
            -use instant oatmeal
            -or steel-cut oats)
     2/3 c  Brown sugar
     1/2 c  Butter, unsalted
            -(at room temperature)
      11 oz Cream cheese
            -(at room temperature)
       3    Eggs
     3/4 c  Cottage cheese,
       1 ts Vanilla extract
   Preheat oven to 350 degrees F.  Mix crust ingredients
   with your hands until well blended.  Put the mixture
   in a 9-inch springform pan and form a crust, pushing
   it about 1 1/2 inches up the sides of the pan.  Bake
   the crust about 10 minutes at 350 degrees F. and let
   it cool.
   Beat (or mix) the filling ingredients, at very high
   speed, for seven minutes. The mixture must be very
   smooth. Put the filling in the baked crust.  You may
   want to re-form the crust slightly first.
   Bake for 35-40 minutes at 350 degrees F.  The
   cheesecake is done when the filling is firm, but not
   dark (burned) on top.  Let it cool, then chill it.
   *  A moist cheesecake with a wonderful crust -- A
   college friend gave me this recipe, oh so many moons
   ago. It comes from his parents, and may have roots in
   Belgium. It is very different from the typical
   New-York-style dry cheesecake.  Yield:  Serves 6-8.
   : Difficulty:  easy.
   : Time:  20 minutes preparation, 40 minutes baking.
   : Precision:  measure carefully.
   : Alan M.  Marcum
   : Sun Microsystems, Mountain View, California
   : sun!nescorna!marcum
   : Copyright (C) 1986 USENET Community Trust