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

Let cream cheese, sour cream and butter stand at room temperature for 1 hour or mash ingredients together. Blend all ingredients with mixer except eggs.

Beat each egg individually into batter. Pour into 10 inch greased spring pan. Place spring pan into a larger roasting pan that has been half filled with hot water. Bake at 375 degrees in a preheated oven for 1 hour. Cool, then refrigerate.