For Graham Cracker Crust:
Preheat oven to 350°F
In a medium mixing bowl, combine graham crumbs, sugar and melted butter.
Press crumbs evenly into bottom of 9" springform pan.
Bake for 7- 10 minutes. (Optional - your preference)
Cool before filling.
Preheat oven to 325°F
Lightly grease sides of springform pan. A dab of any oil will do.
Using a food processor (or blender) process cottage cheese until completely smooth, stopping once or twice to scrape down sides of bowl.
If your food processor is large enough - you can add remaining ingredients and blend until thoroughly combined. If not, transfer to a large mixing bowl and mix in remaining ingredients with electric mixers until combined.
Pour cheesecake mixture into springform pan.
Bake for 65 - 75 minutes. Outside of cheesecake should be set and center will be just a little jiggly.
Cool on wire rack for an hour or two and then transfer to fridge for a few hours before carefully releasing from springform pan. I use an icing spatula to loosen any areas that may be stuck before releasing.
Slice, serve & enjoy. Store covered and refrigerated.