Blintz souffle

----------------------------------BLINTZES----------------------------------
      8 oz Cream cheese; softened
      2 c  Cottage cheese, small curd
      2    Egg yolk
      1 T  Sugar
      1 t  vanilla extract
      6    Egg
  1 1/2 c  Sour cream
    1/2 c  Orange juice
    1/2 c  butter; softened
      1 c  flour
    1/3 c  Sugar
      2 t  baking powder
      1 t  Orange rind; grated

------------------------------BLUEBERRY SAUCE------------------------------
    2/3 c  Sugar
      2 T  Cornstarch
      1 ds Cinnamon, ground
      1 ds Nutmeg, ground
      1 c  ;Water
      1 c  Blueberries; fresh
      2 T  Lemon juice
 
                                         Approx. Cook Time:  1:15
  Blintzes:  Combine cheeses, egg yolks, 1 T sugar, and vanilla in a
  small bowl; beat at medium speed of an electric mixer until smooth.
  Set mixture aside.
  
  Combine 6 eggs, sour cream, orange juice, and butter in the container
  of an electric blender; blend until smooth. Add flour, 1/3 cup sugar,
  baking powder, and orange rind; blend until smooth. Pour half of
  batter into a greased 13"x9"x2" baking dish. Spoon cream cheese
  mixture evenly over batter, and spread carefullly with a knife.  Pour
  remaining batter over the cream cheese mixture. Bake at 350 for 50 to
  60 minutes, or until puffy and golden.  Serve immediately.
  
  Blueberry sauce:  Combine sugar, cornstarch, cinnamon, and nutmeg in a
  heavy saucepan.  Gradually stir in water.  Cook over medium heat,
  stirring constantly, until the mixture comes to a boil. Boil 1
  minute; stir in blueberries and lemon juice. Serve warm.