2 (8 oz.) pkg. cream cheese
2 c. cottage cheese (sm. curd)
1 1/2 c. sugar
4 eggs
3 tbsp. cornstarch
3 tbsp. flour
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. melted butter
2 c. sour cream

Grease 9 inch springform pan. Beat cream cheese with cottage cheese. Gradually beat in the sugar, then eggs one at a time. Add cornstarch, flour, lemon juice, vanilla. Beat. Add melted butter and sour cream. Beat. Pour into pan and bake at 375 degrees for 1 hour.

Turn off oven and permit cake to stand in oven for 2 hours. Remove cake from oven and place in refrigerator for a few hours. Remove cake from pan by running a knife around edge to prevent splitting. Cake should be refrigerated.