1 lb. cottage cheese
28 oz. cream cheese, softened
4 eggs
2 tbsp. lemon juice
1 1/2 c. sugar
1 tsp. vanilla
3 tbsp. cornstarch
1 lb. sour cream
1/4 lb. butter
3/4 c. graham cracker crumbs
1 tbsp. sugar
4 tbsp. butter

Crust: Mix crumbs, sugar and butter together. Press into greased springform pan.

Beat together cottage cheese and cream cheese. Add cornstarch. Beat in eggs, sugar, lemon juice and vanilla. Add sour cream and butter; continue blending with mixer until smooth. Pour mixture over crust, place on cookie sheet in 325 degree oven for 1 hour. Turn oven off. Leave cheesecake for 2 more hours. Keep oven door closed.