1 lb. cottage cheese (small curd)
1 lb. cream cheese
1 3/4 c. sugar
4 eggs
1 pt. sour cream
1 tbsp. lemon juice
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 lb. butter

Combine cottage cheese and cream cheese in large mixing bowl and blend together well with electric mixer, making sure to crush cottage cheese as fine as possible. Gradually add eggs, sugar, cornstarch and flour. Add melted butter, vanilla and lemon juice and mix until smooth. Blend in sour cream. Pour into 9 inch greased springform pan. Place in cold oven. Turn oven to 350 degrees for approximately 1 hour until top is light brown. Turn oven off and let stand 2 hours and refrigerate. Serve plain or cover top with strawberries erries, cherries, pineapple, etc. Makes approximately 12 servings. This recipe makes its own crust. Best when refrigerated overnight.