Smooth and Creamy Easy Cheesecake, No Cracks

18 Graham Cracker Squares (one sleeve), blitzed in food processor till crumbs
3 Tablespoons Butter, melted

Mix melted/softened butter and crumbs till well blended and press into the bottom of a deep dish pie plate.  Do not pre-bake!

2 8 oz. package Cream Cheese
1 1/2 cups white sugar
2 cups cottage cheese
2 eggs
2 tsp. Vanilla

1.)  In a food processor, blitz cottage cheese, add sugar and vanilla and blitz again, add one package of cream cheese and blend, add the second block of cream cheese and blend till smooth scraping sides and bottom to incorporate all.  Add eggs one-at-a-time blend again scraping sides and bottom.  Pour on top of the crust.

2.)  Place in cold oven and turn on to 325 degrees.  Set timer for 50 minutes.

3.)  Turn off oven and crack the door.  Let cool to room temperature before covering and putting in the fridge.

4.)  Wait at least a day.  Try not to eat it all.  Cheesecake tastes best after 4 days.  Serves 8-12.  You could definitely halve this recipe for a small cheesecake.

For Individual Cheesecakes:  Use foil cupcake wrappers in muffin tins.  Spoon 1 Tablespoon crumb mixture into each cup and press till flat on the bottom.  Scoop 1/4 cup of cheesecake batter into each cup.  Bake at 325 for 25 minutes.  If the cupcakes form "pits" in the center I fill the center with cherry pie filling.