2 8 oz. cream cheese
2 large eggs
2 tbsp. corn starch
3/4 c. sugar
1 tsp. vanilla
1 c. sour cream

Beat cheese with sugar until smooth and light. Beat in eggs, vanilla and cornstarch only until thoroughly mixed. Stir in sour cream until well blended.

Pour into prepared crust and bake for 45 minutes at 425°FF. Allow cake to cool in oven with door slightly open, for 3 hours. Chill. I use 9 inch spring form pan.