Graham cracker crumbs
1 lb. cream style sm. curd cottage cheese
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
4 eggs, slightly beaten
1/3 c. cornstarch
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. butter, melted
1 pt. dairy sour cream

Grease 9 inch spring form pan. Make 1 recipe graham cracker crust. Dust pan with crumbs and press the balance on bottom of pan. Beat cottage cheese well in large mixing bowl. Add cream cheese. Beat at high speed until well blended and very creamy. Beating at high speed blend in sugar, then eggs. Reduce to low speed and add cornstarch, lemon juice and vanilla. Beat until blended. Add melted butter and sour cream. Blend with low speed.

Bake at 325 degrees for 1 hour and 10 minutes or until firm around edges. Turn off oven and let cheesecake stand in oven for 2 hours.

TOPPING:

1 c. sour cream mixed with 1/2 c. XX sugar

Spread over top. Bake at 425 degrees for 1 minute. Remove and cool on wire rack. Chill. Remove sides of pan. Can be topped with cherries, blueberries or fruit of your choice. (May be frozen). Serves 20.