---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheesecakes, Desserts
       Yield: 12 servings
 -------------------DOTTIE CROSS (TMPJ72B-------------------
       2 c  Social Tea cracker crumbs
       4 tb Sweet butter;softened
   1 1/2 lb Creamed cottage cheese
       1 c  Granulated sugar
   1 1/2 ts Coconut extract
       4    Eggs
       1 c  Sour cream
       1 c  Heavy cream
   1 1/2 c  Sour cream
       1 tb Granulated sugar
     1/4 c  Shredded coconut
       1    Maraschino cherry
   Pan: 10-inch springform pan Crust: In a medium-size
   bowl, combine the social tea cracker crumbs and
   butter. Blend well with fingers, fork, or pastry
   blender. Press or pat the mixture onto the bottom and
   sides of a well-buttered springform pan. Chill in the
   freezer or refrigerator for 30 minutes.
   Filling: In a large bowl, beat the cottage cheese,
   sugar, coconut extract, and 1 egg until smooth. Then
   add the remaining 3 eggs, one at a time, and beat
   until very smooth. Add the sour cream and heavy cream
   and continue to beat until very creamy and smooth.
   Pour the mixture into the chilled pan. Place the
   springform pan inside of a larger pan containing 1
   inch of water and bake in a preheated 350 degree oven
   for 1-1/4 hours. Transfer the cake to a wire rack and
   allow to cool for 30 minutes.
   Topping: In a small mixing bowl, combine the sour
   cream, sugar, and shredded coconut and beat until
   smooth. Spread the mixture evenly over the top of the
   cake and bake in a preheated 350 degree oven for 5
   minutes. Transfer to a wire rack and let cool
   completely. Remove the sides of the springform pan and
   decorate the top of the cake with a cherry.
   Refrigerate overnight. Remove the cake from the
   refrigerator at least 2 hours before serving.