2 lbs. cream cheese (4 - 8 oz. pkgs.)
1 1/2 c. sugar
4 eggs, lightly beaten
Juice of half lemon
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 lb. butter, melted
1 pt. sour cream

Preheat oven to 325 degrees.

Cream the cream cheese in a bowl, add sugar gradually, add eggs, beat well. Stir in lemon juice, vanilla, cornstarch and flour. Then add melted butter. Mix until smooth. Blend in sour cream. Spray a 9" springform pan with Pam. Bake in a preheated 325 degree oven for 1 hour then turn off the heat, but let the cake remain in the oven for two hours more DO NOT OPEN OVEN DOOR.

When cooled completely, the cheesecake can be topped with pineapple, cherries or any fruit desired or can be eaten as is with no topping.

All of the above ingredients are mixed in the same bowl. Very easy to make, no crust is needed and it comes out very good.