Do day ahead so cake can set.

2 (8 oz.) pkgs. cream cheese, softened
1 lb. creamed sm. or tiny curd cottage cheese
1 1/2 c. sugar
4 eggs, lightly beaten
3 tbsp. cornstarch
3 tbsp. flour
1 1/2 tsp. vanilla
1 1/2 tsp. lemon juice
1/2 c. melted butter (1 stick)
1 pt. sour cream

Grease 9 inch spring form pan with butter. In large bowl mix at high speed cream and cottage cheeses until creamy and well combined. Gradually beat in sugar, then eggs until well combined. At low speed beat in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream. Beat until smooth. Pour in pan. Bake 1 hour at 325 degrees until firm and edges are browned. Turn off oven and leave cake in oven for 2 more hours. Refrigerate overnight.

This is a creamy cheesecake that can be served with fresh strawberries or favorite topping.

TOPPING:

1 can pie filling - blueberry, cherry, pineapple or strawberry.