4 (8 oz.) pkgs. cream cheese, softened
2 c sugar
4 eggs
1 stick butter, melted
3 tbsp. flour
3 tbsp. cornstarch
1 tsp. vanilla
1 tsp. lemon juice
8 oz. sour cream

Cream sugar and cream cheese until smooth. Add eggs, one at a time. Mix. Add vanilla and lemon juice. Add flour and cornstarch. Melt butter and add. Fold in sour cream. Pour in springform pan, 10x14 inch. Bake at 425 degrees for 15 minutes. Then 325 degrees for 1 hour. Check last 15 minutes. Take out when light brown and cracked. Chill 3-4 hours.

Special Note: Philadelphia cream cheese works best in this recipe.