Crust:
1 c  Fine rusk crumbs
3 tb Melted butter
3 tb Sugar
3/4 ts Cinnamon
Filling:
2 lb Cottage cheese
5    Eggs
1/2 c  Flour
1 c  Sugar
2 ts Lemon rind
2 tb Lemon juice
1/2 ts Vanilla
1 c  Heavy cream
Topping:
2 c  Strawberries
1/4 c  Cornstarch
1 c  Sugar
1/4 c  Orange juice
2 tb Orange rind
3 c  Whole strawberries

Combine crust ingredients and press into a 9 inch springform pan and bake
350 for 10 minutes and cool. For filling: press cheese through sieve into a
bowl. Add eggs one at a time. Beat in flour and sugar. Stir in rind and
juice and vanilla. Whip cream and fold in. Pour into crust. Bake 350 1 hour
and 10 mins or until set. Cool and chill. For topping: Blend berries to
puree. add sugar and cornstarch with juice and rind. Cook thick and clear.
Place whole berries over chilled cake. Pour on warm glaze and chill until
set.