2 lbs. cream cheese, softened
5 eggs (1 at a time)
2 c. sugar
3 tbsp. melted butter
4 tbsp. cornstarch
2 pts. sour cream
1 tsp. vanilla
3 tbsp. lemon juice

Beat all ingredients in large bowl until lumps are gone. Butter 10 inch spring form pan. Dust buttered pan with graham cracker crumbs. Bake at 375 degrees for 1 hour and 10 minutes. Don't look. After baking, turn oven off, prop open door and let stand for 1 hour. When cheese cake is cool, set in refrigerator overnight.