16 oz. cream cheese
1 lb. cottage cheese
1/2 c. sugar
4 eggs
3 tbsp. cornstarch
1 1/2 tbsp. flour
1 1/2 tbsp. lemon juice
1 tsp. ground lemon rind
1 tsp. vanilla
1/2 c. melted butter
1 pt. sour cream
9 inch greased springform pan

Cream cheeses at high speed. Gradually add sugar and eggs at low speed. Add cornstarch, flour, lemon juice, rind, and vanilla. Add sour cream and butter. Beat until smooth. Pour into pan, bake 1 hour and 15 minutes or until firm around edges. Turn oven off and leave in for 2 hours. Remove and cool for 2 hours, then refrigerate.