16 oz. cream cheese, softened
1 lb. creamed cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
3 tbsp. cornstarch
3 tbsp. flour
1 1/2 tsp. lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla extract
1/2 c. butter, melted
1 pt. sour cream

Preheat oven to 325 degrees. Grease 9 inch spring-form pan. Beat cream cheese with the cottage cheese on high speed. Gradually beat in sugar, then eggs. On low speed, beat in cornstarch, flour, lemon juice, rind, and vanilla. Beat in melted butter and sour cream. Pour into the greased pan. Bake 1 hour 10 minutes or until firm around edges. Turn off oven and let pan stand in oven for 2 hours. Then remove and let cool at least 2 hours. Refrigerate the cake for 3 hours or until chilled. To remove from pan, run spatula around sides of cheesecake and then release the clasp of the spring-form pan. Leave the bottom of pan in place and put on serving plate.