Blueberry Orange Cheesecake Recipe

In a small bowl, combine the cracker crumbs, flour and brown sugar; stir in butter. Press onto the bottom and 2-1/2 in. up the sides of a greased 9-in. springform pan; set aside. In a blender, cover and process cottage cheese until smooth. Transfer to a large bowl; beat in sugar. Beat in the flour, cream, orange juice concentrate, vanilla and salt. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. Remove sides of pan. In a small bowl, combine sour cream and confectioners' sugar; spread over cheesecake. Garnish with blueberries and mint if desired. Yield: 12 servings.