1/2 c. graham cracker crumbs
2 pkg. (8 oz. size) cream cheese, softened
1 lb. carton creamed cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
3 tbsp. cornstarch
3 tbsp. flour
1 1/2 tbsp. lemon juice
2 tsp. vanilla
1/2 c. butter
1 pt. carton dairy sour cream
3/4 c. red currant jelly (or strawberry)
2 pt. boxes strawberries, washed & hulled

Preheat oven to 325 degrees. Grease 9 inch springform pan very well. Press crumbs evenly over bottom and up side of pan.

In large bowl of mixer at high speed, beat cream cheese with cottage cheese until creamy and well combined. Gradually beat in sugar, then beat in eggs until well combined. At low speed, beat in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream, beat just until smooth.

Pour into prepared pan, bake 1 hour and 10 minutes (might need 10 minutes longer) or until firm around edges. Turn off oven and let cake stand in oven for 2 hours. Remove cake from oven, let cool completely. Refrigerate until well chilled, several hours. Run spatula around side of cheesecake to loosen. Remove side of pan, leave bottom in place.

In small saucepan, heat currant jelly over medium heat, stirring constantly until jelly melts and is smooth. Cool 5 minutes.

Meanwhile, arrange strawberries with points up on cheesecake. Spoon cooled jelly evenly over strawberries until they are well glazed. Refrigerate about 1 hour. Makes at least 12 servings.