---           --------DOTTIE CROSS
                        (TMPJ72B-------------------
                        -----CRUST-----
   2       c            Social Tea cracker crumbs
   4       tb           Sweet butter -- softened
                        -----FILLING-----
   1 1/2   lb           Creamed cottage cheese
   1       c            Granulated sugar
   1 1/2   ts           Coconut extract
   4                    Eggs
   1       c            Sour cream
   1       c            Heavy cream
                        -----TOPPING-----
   1 1/2   c            Sour cream
   1       tb           Granulated sugar
     1/4   c            Shredded coconut
   1                    Maraschino cherry
  Pan: 10-inch springform pan Crust: In a medium-size
  bowl, combine the social tea cracker crumbs and
  butter. Blend well with fingers, fork, or pastry
  blender. Press or pat the mixture onto the bottom and
  sides of a well-buttered springform pan. Chill in the
  freezer or refrigerator for 30 minutes.
  Filling: In a large bowl, beat the cottage cheese,
  sugar, coconut extract, and 1 egg until smooth. Then
  add the remaining 3 eggs, one at a time, and beat
  until very smooth. Add the sour cream and heavy cream
  and continue to beat until very creamy and smooth.
  Pour the mixture into the chilled pan. Place the
  springform pan inside of a larger pan containing 1
  inch of water and bake in a preheated 350 degree oven
  for 1-1/4 hours. Transfer the cake to a wire rack and
  allow to cool for 30 minutes.
  Topping: In a small mixing bowl, combine the sour
  cream, sugar, and shredded coconut and beat until
  smooth. Spread the mixture evenly over the top of the
  cake and bake in a preheated 350 degree oven for 5
  minutes. Transfer to a wire rack and let cool
  completely. Remove the sides of the springform pan and
  decorate the top of the cake with a cherry.
  Refrigerate overnight. Remove the cake from the
  refrigerator at least 2 hours before serving.