Graham cracker crumbs
1 lb. sm. curd style cottage cheese (dry as possible)
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
4 eggs, slightly beaten
1/3 c. Argo cornstarch
2 tbsp. fresh lemon juice
1 tsp. vanilla
1/2 c. butter, melted
1 pt. sour cream

Grease the bottom only on 9 inch spring form pan, dust bottom with graham cracker crumbs. Allow cottage cheese, cream cheese, sour cream and butter to come to room temperature.

Mix cottage cheese and cream cheese in large mixing bowl; beat on high speed with mixer until well blended and creamy.

Blend in sugar and eggs. Reduce speed to low and add cornstarch, lemon juice and vanilla; beat until well blended. Add melted butter and sour cream and blend on low speed until well blended. Pour into prepared pan and bake in a 350 degree oven for about 1 hour and 10 minutes or until firm around the edges. Cool on wire rack. Chill. Remove sides of pan. Makes about 12 servings.

Put large roasting pan (filled about halfway with water) on rack beneath cheesecake in oven.