1 1/4 c. graham cracker crumbs
1/3 c. melted butter
2 c. sm. curd cottage cheese
2 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) carton commercial sour cream
1 1/2 c. sugar
3 tbsp. cornstarch
1/2 c. butter
1 tsp. vanilla
4 eggs, beaten
3 tbsp. all-purpose flour
1 tbsp. plus 1 tsp. lemon juice

Combine crumbs, 1/3 cup butter and 1 tablespoon sugar; mix well. Press into a 10-inch springform pan; set aside.

Place cottage cheese in container of electric blender; blend until smooth, turning blender off every 15 seconds to scrape sides.

Combine cottage cheese and remaining ingredients in a large mixing bowl; beat until fluffy. Pour mixture into crust. Bake at 350°F for 1 hour and 20 minutes. Turn off oven; allow cheesecake to remain in oven 2 hours. Chill overnight; remove from pan before serving. Top with cherry pie filling (optional).