Dissolve one package (1T.) dry yeast in one cup warm (100 degrees) water; stir until dissolved; add two beaten eggs, then combine with dry ingredients. Do not overmix dough. Chill for several hours or overnight.
Divide dough into six, eight or ten pieces (more or less depending on size of pan and desired thickness). Roll out dough, using a little flour, into a circle the size of the bottom of the pan you're using (I use eight or nine inch aluminum tins). Sprinkle tin lightly with flour, then lay rolled dough into pan. Make an edge on the crust by pressing dough up the side with one finger.
Do not let the dough raise. Have your filling and topping made prior to rolling the dough so that you can add them immediately.
Heat all ingredients except vanilla to the boiling point. DON'T BOIL. Remove from heat and add vanilla.
Mix together to a fine crumble topping.
Mix well. Fold in one cup of cottage cheese. At this time you could also add raisins that have been soaked for 10 minutes in warm water and drained. If you would rather use apples than raisins, line the pan with sliced apples.
Combine four eggs with 1 3/4 cups sugar, beat well. Add three cups sweet cream and one tsp. vanilla. Mix well. Divide equally amoung crusts. Sprinkle with mixture of cinnamon and sugar (make sugar a medium to dark brown color with cinnamon so too much sugar won't get sprinkled on topping). Bake at 350 degrees for 20 minutes. Remove from pans and cool on wire racks or a double-folded white dish towel.