CRUST:

1 1/2 pkgs. cinnamon graham crackers, crushed (not plain ones)
1/4 c. sugar
6 tbsp. butter, melted

Mix together and line a 10 inch springform pan, bottom and sides.

FILLING:

2 c. (1 lb.) sm. curd cottage cheese
1 lb. cream cheese, room temperature
1 c. sugar
2 tsp. lemon juice
1 tsp. vanilla extract
1 tbsp. cornstarch
7 lg. eggs
2 c. sour cream

Preheat oven to 325 degrees. Press cottage cheese through sieve or ricer. In large bowl, place cream cheese and cottage cheese and beat until light and fluffy. Add sugar, lemon juice, vanilla and cornstarch. Add eggs one at a time while mixing. Add sour cream and mix well. Pour mixture into crust. Bake 1 1/2 hours. Cool in oven for 2 hours. Chill overnight.