4 (8 oz.) container whipped cream cheese (or any type cream cheese)
16 oz. sour cream
1/4 lb. butter
5 eggs
2 tbsp. cornstarch
1 1/4 c. sugar
1 1/2 tsp. vanilla
1 tsp. lemon juice

Let cream cheese, sour cream, butter and eggs stand at room temperature for approximately 1 hour. Preheat oven to 375 degrees.

Blend cream cheese, butter and sour cream together, then add cornstarch, sugar, vanilla and lemon juice. With an electric mixer set on high speed, beat until well blended. Beat 1 egg at a time. Continue beating until mixture is very smooth.

Pour mixture into greased 9 1/2 inch springform pan. Place in larger roasting pan filled with enough warm water to come halfway up side of cake pan (This Step Is Important, Do It!).

Bake for 1 hour, or until top is golden brown. Turn off oven; let cake cool in oven, with door open, for 1 hour. Remove and let stand for 2 hours. Cover and refrigerate for at least 6 hours before serving.