• 18 double graham crackers
  • 2/3 cup butter or margarine, softened
  • 1/3 cup sugar



  • 1/2 cup oil
  • 1 1/3 cups whole wheat flour
  • 4 Tbsps. brown sugar
  • 1/4 cup shredded coconut (optional)


  • 1 pound cream cheese
  • 3/4 pound cottage cheese
  • 2 eggs
  • 1 1/2 cups sugar
  • 1/4 tsp. salt
  • 2 1/2 Tbsps. cornstarch
  • 1 1/4 cups sour cream
  • 3/4 cup milk
  • 1 tsp. vanilla extract

USE: 9 x 13 inch pan

YIELDS: 20 servings

GRAHAM CRACKER CRUST: Crush graham crackers in blender until finely ground. Place crumbs in a large bowl. Add margarine and sugar and combine well. Press firmly into pan on sides and bottom.

Preheat oven to 350°.

WHOLE WHEAT CRUST: Mix oil, flour, and sugar together in a medium bowl. Add coconut, if desired. Press mixture into bottom of pan. Bake for 5 to 10 minutes, until lightly browned.

FILLING: Beat cream cheese and cottage cheese together until smooth. Add eggs and beat until blended Combine sugar, salt, and cornstarch with cheese mixture Add sour cream, milk, and vanilla. Blend well. Pour filling slowly into crust.

Bake for I hour. Turn oven off and allow cake to cool in oven for about I hour.

Serve chilled

TOPPING SUGGESTIONS: Add fresh fruit or berries, shaved almonds or 1/2 cup reserved graham cracker crust

NOTE: Graham crackers can also be crushed by hand: place in plastic bag and fasten tightly. Crush grahams with rolling pin.