4 (8 oz.) containers whipped cream cheese
16 oz. sour cream
1/4 lb. sweet butter
2 tbsp. cornstarch
1 1/4 tsp. vanilla
5 eggs
1 1/4 c. sugar
1 tsp. lemon juice

Let cream cheese, sour cream, butter and eggs stand at room temperature for approximately 1 hour. Preheat oven to 375 degrees. Blend cream cheese, butter, and sour cream together, then add cornstarch, sugar, vanilla and lemon juice. With electric mixer set on high speed, beat until well blended. Beat in 1 egg at a time. Continue beating until mixture is very smooth.

Pour mixture into greased 9 1/2 inch springform pan. Place in larger roasting pan filled with enough warm water to come halfway up side of cake pan. Bake for 1 hour or until top is golden brown. Turn off oven; let cake cool in oven with door open for 1 hour. Remove and let stand for 2 hours. Cover and refrigerate for at least 6 hours before serving.