PUMPKIN CHEESECAKE

1/2 cup corn starch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 cups sugar
1 tsp. grated orange rind
1 lb. small curd cottage cheese
2 (8 oz.) pkg. cream cheese (soft)
1 cup canned solid pack pumpkin
4 large eggs
1 pt. commercial sour cream
1 can mandarin oranges
Cool Whip (optional)

Into a small bowl, stir together corn starch, cinnamon and nutmeg.
Force cottage cheese through a fine mesh seive into a large bowl
of an electric mixer.  Add cream cheese and pumpkin;  at a high
speed, beat mixture until smooth and creamy.  Gradually add sugar
and beat eggs, one at a time, into mixture.  At low speed, beat
in corn starch mixture; add sour cream and beat until completely
blended.

Prepare a 9x3 inch springform pan by covering bottom and sides
with butter and pour mixture into pan.  Bake in a preheated 325
degree oven until firm around the edges, about 1 hour and 15 minutes.

Turn off oven and let cake stand in oven for 2 hours.  Remove to a
wire rack to cool completely.  Chill in refrigerator for several
hours.  Remove side of pan and garnish with orange slices.  Cool
Whip can be used along with the orange slices as an optional topping.