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

Let cream cheese, sour cream, butter and eggs stand at room temperature for 1 hour. Blend cream cheese, butter and sour cream together. Then add cornstarch, sugar, vanilla, and lemon juice. With mixer set on high speed, beat until well blended or you will have lumps of cornstarch. Beat in 1 egg at a time. Continue beating until mixture is very smooth.

Pour mixture into greased 9 1/2 inch spring form pan. Place in large roasting pan filled with enough water to come halfway up the side of cake pan.

Bake at 375 degrees for 1 hour or until top is golden brown. Turn off oven, let cool in oven, with door open, for 1 hour. Remove from oven and let stand for 2 hours. Cover and refrigerate for at least 6 hours before serving.