1 lb. Crowley cottage cheese
2 (8 oz.) cream cheese, softened
1 1/2 c. sugar
4 eggs, slightly beaten
1/3 c. cornstarch
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. butter, melted
1 pt. sour cream
1 can favorite pie filling (optional)

Grease 9-inch spring pan (leaving 1-inch at the top). Dust with graham cracker crumbs.

Preheat oven to 325°F. In a blender, cream the cottage cheese. Pour into a large mixing bowl. Add cream cheese. Beat on high speed (of electric mixer) until well blended and creamy. Beating at high speed, blend in sugar and eggs. Reduce to low speed. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted butter and sour cream. Blend at low speed. Pour into prepared pan.

Bake in oven at 325°F about 1 hour and 10 minutes or until firm around the edges. Turn off oven. Let cake stand in oven for 2 hours. Remove and cool completely on wire rack. Chill. Remove side of spring pan.

Makes about 12 servings.

Cheese cake may be placed in container and frozen.