4 (8 oz.) containers whipped cream cheese
1 pt. sour cream
1/4 lb. sweet butter
5 eggs
2 tbsp. cornstarch (for pesach use potato starch)
1 1/4 c. sugar
1 1/4 tsp. vanilla
1 tsp. lemon juice

Blend butter, cheese and sour together. Add potato starch then sugar, lemon and vanilla; blend. Add 1 egg at a time, beating well after each. Beat until smooth. Pour into greased springform pan. Place pan of water larger than cake directly under cake.

Bake at 375 degrees for 1 hour. Turn off oven and let stand in oven with door slightly opened for 1 hour. Take out of oven and let stand at room temperature for 2 hours. Refrigerate for 6 hours.