2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1 (16 oz.) sm. curd cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
3 tbsp. flour
3 tbsp. cornstarch
1 1/2 tsp. grated lemon rind
1 tsp. vanilla
1/2 c. butter, melted
1 pt. sour cream

In large bowl, beat cream cheese and cottage cheese at high speed until blended. Gradually beat in sugar and eggs. At low speed, beat in flour, cornstarch, lemon rind, and vanilla. Add melted butter and sour cream; beat just until smooth. Pour into greased 9 inch spring-form pan and bake in preheated 325 degree oven 1 hour 10 minutes or until firm around edges. Turn off oven; let cake stand in oven 2 hours. Refrigerate for 3 hours or until well chilled. To remove from pan, run spatula around sides; release clamp and remove sides.