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

Spread the bottom and sides of a 9" springform pan with butter. Dust the sides with graham cracker crumbs. Whip the cottage cheese thoroughly in a blender or food processor, place in large bowl. Add cream cheese and beat with high speed of electric mixer until well blended and creamy.

Beating at high speed, gradually 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 at low speed. Pour onto the prepared pan. Bake in a slow oven at 325 degrees until firm around the edges, about 1 hour and 10 minutes.

Turn off the oven and let the cake stand inside with the door closed for 2 hours. Remove from oven and cool completely on a wire rack. Chill. Remove sides of pan. Makes 12 servings.