Categories: Cheesecakes, Usenet 
      Yield: 6 servings 
  
-----------------------------------CRUST----------------------------------- 
      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) 
 
----------------------------------FILLING---------------------------------- 
     11 oz Cream cheese 
           -(at room temperature) 
      3    Eggs 
    3/4 c  Cottage cheese, 
           -small-curd 
      1 t  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. 
   
  NOTES: 
   
  *  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