Graham cracker crumbs
1 lb. Ricotta cheese (or sm. curd cream style cottage cheese as dry a cream style as possible)
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
4 eggs, slightly beaten
1/3 c. cornstarch
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. butter, melted
1 pt. sour cream

Grease 1 (9") springform pan; dust with graham cracker crumbs.

Sieve cottage cheese into large mixing bowl and add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted butter and sour cream. Blend with low speed. Pour into prepared pan.

Bake in 325 degree oven 1 hour and 10 minutes or until firm around the edges. Turn off oven and let cake stand in oven 2 hours. Remove and cool completely on wire rack. Chill. Remove sides of pan. Makes about 12 servings.