4 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
4 eggs, slightly beaten
1 tsp. vanilla
2 tbsp. flour
2 tbsp. cornstarch
1/2 c. butter, melted
1 pt. sour cream
1 1/2 tsp. lemon juice

All ingredients should be room temperature.

Preheat oven to 325 degrees. Cream cheese until soft; blend in sugar. Gradually add eggs. Beat well. Stir in lemon juice and vanilla. Sift together flour and cornstarch and add to cheese mixture. Blend in butter; fold in sour cream. Pour into a 9 inch spring form pan. Bake for 1 hour. Turn off heat and leave cheese cake in oven and cool to room temperature. Loosen the edge of the cake with a knife before removing the side of pan. Refrigerate at least 3 hours before serving. 10-12 servings.