1 16 oz small curd cottage cheese
2 8 oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs, beaten
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 cup butter, melted
12 oz. sour cream
graham cracker crumbs (for crust)

Butter a 10-inch springform pan well. Dust bottoms and side with graham cracker crumbs liberally. In a food processor or in the bowl of an electric mixer using the paddle attachment, mix cottage cheese and cream cheese on slow speed until smooth. Beat in sour cream.

On high speed, gradually add sugar and eggs for just a few seconds. Turn speed to low. Add cornstarch, lemon juice, vanilla extract and melted butter.

Pour into prepared spingform pan.

Bake at 325°F until firm around the edges, about 60-70 minutes.

Turn oven off. Allow cheesecake to remain in oven with door closed for 2 hours.

Cool on wire rack. Remove from pan and store in refrigerator. Can be frozen.

Submitted by: CM