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

Grease a 9 inch springform pan. Dust with graham cracker crumbs, about 1/4 inch deep. Sieve cottage cheese into a large mixing bowl. Add cream cheese. Beat with an electric mixer at high speed until creamy. Still at high speed, blend in sugar, then eggs. Reduce to low speed and add cornstarch, lemon juice and vanilla. Beat until blended. Add butter and sour cream. Blend at low speed.

Pour into pan. Bake at 325 degrees for about 1 hour and 10 minutes or until firm around the edges. Turn oven off. Let cake stand in oven for 2 hours. Remove and let cool completely. Chill, then remove sides of pan. Slice, and top with fruit as desired. Cake may be frozen.