Lemon Cottage Cheese Cheesecake

So this seems to be a little bit healthier version of cheesecake and the texture comes out a little lighter.

Ingredients
1 1/2 c. crushed graham crackers or cookies
1 1/2 c. sugar, divided
1 tsp. ground cinnamon
1/4 c. butter, melted
3 c. cottage cheese
1/4 c. flour
4 eggs
1/2 c sour cream or plain yogurt
1/2 c half-and-half
1 Tbsp. lemon juice
1 tsp. grated lemon peel

Mix crumbs, 1/2 cup of sugar, cinnamon & butter; reserve 3/4 cup for topping.

Press remaining crumb mixture onto bottom and 1 1/2 inches up the side of 9-inch spring form pan.

Bake @ 325 for 10 minutes.

Place cottage cheese, remaining 1 cup sugar and flour in blender or food processor container; cover. Blend until smooth. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients; pour into crust. Sprinkle with reserved crumb mixture.

Bake 1 hour. Run small knife or metal spatula around rim of pan to loosen cake;
cool before removing rim of pan. Refrigerate several hours or until chilled.