1 lb. pot cheese
1 lb. cream cheese
1 1/2 c. sugar
4 eggs, beaten
1 1/2 tsp. lemon juice
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 lb. butter, melted
1 pt. sour cream

Cream cheese in bowl; gradually add sugar. Add eggs and beat well. Stir in juice, vanilla and mixed cornstarch and flour. Add butter, and last, the sour cream. Blend well. Pour into a greased springform pan. Bake one hour at 325 degrees. Turn off heat and leave in oven for 2 hours. Place on rack and cool cake. It will fall down slightly.