1for crust- preheat oven to 350. combine graham cracker crumbs, 1/2 cup sugar, butter and cinnamon. press into bottom and sides of well greased 9x13 pan. bake for about 8 minutes.
2for filling- press cottage cheese through sieve or strainer until there are no lumps. beat cottage cheese, cream cheese, eggs, 1 cup of the sugar, 1 tsp vanilla, salt, lemon extract. also add a splash of the juice from the pineapples and cherries to the mixture. beat until smooth and well blended.
3pour the cheese mixture onto the crust and bake at 350 until set about 18-20 minutes.
4combine sour cream, 2 tsps vanilla, 6 tbls of sugar and another splash of cherry and pineapple juice. mix well.
5spread sour cream topping onto cooled cake and decorate with pineapples and cherries. refrigerate until set- at least 3 hours.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...