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

Let cream cheese, sour cream, butter and eggs stand at room temperature for approximately one hour. Blend cream cheese, butter and sour cream together, then add the cornstarch, sugar, vanilla and lemon juice. Beat on "whip" speed until very well blended. Beat in one egg at a time until the entire mixture is very smooth.

Pour mixture into a greased 9 1/2 inch springpan. Place pan in a large roasting pan, half filled with warm water. Bake at 375 degrees for one hour or until top is golden brown.

Turn off oven and let cake cool with oven door open for one hour. Let stand at room temperature for two more hours and then cover and refrigerate for at least six more hours.