CAKE:

2 (8 oz.) pkgs. cream cheese, softened
2 c. cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
6 tbsp. cornstarch
6 tbsp. all purpose flour
1 1/2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. melted butter, cooled
1 pt. sour cream

CRUST:

1 1/2 c. graham cracker crust
1/4 c. melted butter
1 tsp. sugar

Combine all crust ingredients together and press into bottom of a 10 inch springform pan. Preheat oven to 350 degrees. Combine cream cheese and cottage cheese, beat until smooth and creamy. Gradually add sugar beating well. Add eggs, beat until well mixed. Add cornstarch, flour, lemon juice and vanilla, blend well. Add butter and sour cream, beating until smooth.

Pour filling into springform pan prepared with graham cracker crust. Bake for 1 hour and 10 minutes or until firm around edges. Turn oven off, let cheesecake stand in oven for 2 hours. Remove from oven, let cool completely. Remove from pan and chill. Yield: 10 to 12 servings.