1 graham cracker, crushed
2 (8 ounce) packages light cream cheese, softened
1 cup 2% cottage cheese
3 eggs at room temperature
2/3 cup granulated sugar
2 tablespoons flour
2 tablespoons skim milk
1/4 teaspoon vanilla or almond extract
Preheat oven to 325 degrees. Spray a 9 inch spring form pan with non stick spray and dust the bottom of the pan with the graham cracker crumbs.
Process the cottage cheese in a blender on high until smooth. With an electric mixer on medium speed, combine the cream cheese, processed cottage cheese, dugar and flour until well blended. Add the eggs one at a time and blend well after each addition. Blend in the milk and the extract and pour into the pan.
Bake at 325 degrees for 50 minutes or until the center is almost set. Loosen the cake from the pan by running a sharp knife around the edges but don't remove the rim.
Refrigerate for several hours before removing the rim and serving. May garnish as desired.