1/2 cup butter (no exceptions)
1 1/2 cup super fine sugar
4 (8 oz) pkg. cream cheese - room temperature
2 cups sour cream
2 tbsp cornstarch
1 tbsp vanilla
1 tsp lemon juice
5 eggs room temperature

In mixing bowl cream butter and sugar. Add cream cheese, sour cream, cornstarch, vanilla and lemon juice. Beat well. Add eggs, one at a time beating well after each addition. Wrap bottom and sides of a 10 inch spring form pan. (I use a disposable aluminum-roasting pan.)

Bake 350°F for 1 to 1 1/2 hours. Turn off oven and let stand in closed oven for 1 hour. Cool in pan at least 3 hours. Chill for 4 - 6 hours or overnight before serving.