4 (8 oz.) cream cheese, room temperature
1 1/2 c. sugar
1/2 c. or 1 stick butter, room temperature
3 tbsp. all-purpose flour
3 tbsp. cornstarch
4 eggs, room temperature
1 pt. dairy sour cream, room temperature
2 tsp. vanilla

In large electric mixer bowl beat cream cheese and sugar until smooth. Beat in butter, flour, cornstarch, one egg at a time, beating well after each addition. Beat in sour cream and vanilla.

Pour in 9 or 10 inch springform pan. Bake in preheated 325 degree oven for 1 hour, turn heat off, open oven door slightly and leave cake in oven for 1 hour longer. Let cool at room temperature then refrigerate for 4 hours or overnight. Yield one 9 or 10 inch cheese cake approximately 16 servings.