4 (8 oz.) pkgs. cream cheese
1 (16 oz.) carton sour cream
1/4 lb. butter
2 tbsp. cornstarch
1 1/4 c. sugar
1 tsp. vanilla
2 or 3 tsp. lemon juice
5 lg. eggs

Warm cream cheese, sour cream and butter to room temperature. Preheat oven to 375 degrees.

In large bowl, whip cream, add cornstarch, sugar, vanilla and lemon juice. Beat mixture at high speed until well blended. Beat in eggs, one at a time and beat well. Pour batter into a well-buttered 10-inch springform pan.