Butter
Graham cracker crumbs
1 lb. cottage cheese
1 lb. cream cheese
1 1/2 c. sugar
4 eggs, well beaten
Juice of half a lemon
1 tsp. vanilla
3 tbsp. flour
3 tbsp. cornstarch
1/4 lb. butter, melted and cooled
1 pt. dairy sour cream

Use enough soft butter and graham cracker crumbs to cover the bottom and sides of a 10-inch springform pan. Beat cottage cheese until smooth. Add cream cheese and beat until creamy. Add remaining ingredients and beat until light and fluffy.

Turn into pan and bake at 325 degrees for 1 hour 20 minutes. Turn off heat and let cake stay in oven for 2 hours. Remove and chill. Freezes well, too.