4 (8 oz.) pkgs. Philadelphia cream cheese
5 lg. eggs
1/4 lb. (1 stick) butter (sweet)
1 1/4 c. sugar
1 tsp. lemon juice
2 tbsp. cornstarch
16 oz. sour cream
1 1/4 tsp. vanilla

Let cream cheese, sour cream, butter and eggs stand at room temperature 1 hour. Cream together. Blend cream cheese, butter and sour cream together, then add cornstarch, sugar, vanilla and lemon juice.

Beat on whip speed until very well blended. Beat in one egg at a time until entire mixture is very smooth. Pour mix into a greased 9 1/2 inch spring pan. Place pan in a large roasting pan half filled with warm water.

Bake at 375 degrees for 1 hour or until top is golden brown. Turn off oven, leave oven door ajar and let cake cool for 1 hour. Take out of oven, let stand at room temperature for 2 or more hours and refrigerate for at least 6 hours. Serves 12 or more.