So, I have to putz with recipes until they are perfect, for me. The cheesecake recipes TASTED okay, but i hated the rubbery texture...so to the drawing board I went. This is the technique I have used for BOTH the Amazing Cheesecake and the Double Chocolate Cheesecake recipes.
In my food processor, I start the cottage cheese processing. While that's going, I put ONE TEASPOON of the Knox in the hot water and stir it until it's as dissolved as it gets...then, while the processor is going, I slowly pour it into the cottage cheese - this makes it REALLY smooth.
Then I just kinda throw in the rest, spoon it into 4 creme brulee dishes, cover with plastic and into the fridge it goes...it comes out amazingly smooth and creamy, not at all "gritty" like it was before, and not rubbery like Knox Blox...
Let me know if it works for you!