1 pint sour cream
2 (8 oz.) cream cheese
1 lb. cottage cheese (sm. curd)
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup cornstarch
2 tbsp. lemon juice
2 tsp. vanilla
1/2 cup melted butter (cooled)

Preheat oven to 325°F. Butter and dust 1 (9 inch) spring form pan with graham cracker crumbs.

Beat together cream cheese and cottage cheese until well blended and creamy. Blend in sugar, then eggs. Reduce speed to low and add cornstarch, lemon juice and vanilla; mix well until blended. Add melted butter and sour cream and blend at low speed.

Pour into pan and bake at 325°F (slow oven) about 1 hour or until firm. Turn off oven and let set in slightly opened oven for 1 hour.

Remove from oven and let cool at room temperature then refrigerate. Remove sides of pan before refrigeration. Add strawberries or cherries on top.