4 (8 oz.) cream cheese
5 or 6 eggs
1 to 1 1/2 c. sugar
2 tbsp. cornstarch
4 tbsp. melted butter
1 tsp. vanilla
1 tsp. lemon juice
2 c. sour cream

FOR PINA COLADA VARIATION:

1 tsp. rum extract
1 (3 oz.) can flaked coconut
1 (20 oz.) can crushed, pineapple, well drained

In electric mixer bowl at medium speed mix cream cheese with the next 7 ingredients adding them in order given.

For pina colada variation, place rum and coconut in blender and blend. Add to cheese mixture with pineapple, drained.

Pour into 9 inch springform pan. Place pan into roasting pan, set in preheated 400 degree oven. Half fill pan with hot water. Bake 30 minutes, reduce heat to 325 degrees and bake 30 minutes longer or until done when knife inserted in center comes out clean.