2 (8 oz.) pkgs. cream cheese, softened
1 lb. creamed cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
3 tbsp. cornstarch
3 tbsp. flour
1 1/2 tbsp. lemon juice
1 tsp. vanilla
1 tsp. grated lemon rind
1/2 c. butter, melted
1 pt. sour cream

Preheat oven to 325 degrees. Grease a 9 inch spring form pan. With electric mixer, beat the cream cheese with cottage cheese at high speed until well combined. Gradually beat in sugar, then eggs. At low speed, beat in cornstarch, flour, lemon juice, rind and vanilla. Add melted butter and sour cream. Beat just until smooth. Pour into the greased pan and bake one hour and 10 minutes, or until firm around the edges. Turn off oven and let the pan stand in the oven for 2 hours. Then remove and let it cool completely. This takes at least 2 hours. Refrigerate the cake for three hours or until well chilled. To remove from pan, first run a spatula around side and then release clasp. Leave bottom of pan in place and put on serving plate. Can garnish with any fruit pie filling, cherry, blueberry or strawberry. Freezes well.