A: Maybe. Cottage cheese is a potentially hazardous ingredient. It is possible the baking process is enough to drive out moisture, but the concern is that it would push moisture against the crust and create a section that has higher water activity (same issue seen with cheesecake and pumpkin pie). You could get the water activity tested by a commercial lab. Remember, the water activity needs to be 0.85 or less throughout the product to sell as a cottage food. If the water activity is over 0.85, you could make it under a license.
