Filling: Using an electric beater or food processor, mix the cottage cheese, cream cheese, egg yolks, sugar and vanilla; set aside.
Batter: Gradually add the sour cream, orange juice, eggs, butter, flour, sugar, baking powder, and cinnamon in a blender, in the order given.
Pour half the batter into a greased 9×13″ baking dish. Gently spread the filling over the batter-it will mix a little. Pour the rest of the batter over the filling. Cover and refrigerate overnight. In the morning, bake at 350°F uncovered for 50 to 60 minutes. The casserole will be slightly puffed and golden in color. Set on a rack to cool, then cut into squares; top each portion with a dollop of sour cream and preserves and serve immediately. Serves 8.