4 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
4 eggs
1 tsp. vanilla
Juice of 1/2 lemon
3 tbsp. cornstarch
3 tbsp. flour
1 stick melted butter
1 pt. sour cream

Mix cream cheese and sugar until no lumps at all. Add eggs, 1 at a time. Add vanilla, lemon juice, cornstarch and flour and mix well. Add melted butter and mix. Add sour cream and mix.

Put in 10" spring form pan which has been greased with butter. Bake 1 hour at 325 degrees. Do not open oven for 2 more hours, in hopes of preventing splitting. I find it usually splits anyway. Howeveer, at the end of 1 hour, peek in oven to see if brown, if not, continue baking at least 15 minutes, until brown around edges.

TOPPING: Which is necessary to cover split. If you don't care for pineapple, use one you prefer

1 lg. (I think it is 20 oz.) can crushed pineapple
2 tbsp. sugar
2 tbsp. cornstarch

Simmer on stove top for 1 minute. Pour over cheesecake. This is the best one ever.