2 (8 oz.) cream cheese, soft
2 c. cottage cheese
1 1/2 c. sugar
4 eggs, beaten
6 tbsp. cornstarch
6 tbsp. flour
1 1/2 tsp. lemon juice
1 tsp. vanilla extract
1/2 c. melted butter, cooled
1 pt. sour cream
Graham cracker crust
Strawberry glaze

Combine cream cheese and cottage cheese; beat well until smooth and creamy. Gradually add sugar, beating well. Add eggs and beat until well mixed. Add cornstarch, flour, lemon juice and vanilla; blend well. Add butter and sour cream, beating until smooth.

Pour filling into a 10 inch springform pan prepared with a graham cracker crust. Bake at 325 degrees for 1 hour and 10 minutes or until firm around edges. Turn off oven; let cheesecake stand in oven for 2 hours. Remove from pan; chill. Top with Strawberry Glaze.

GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs
1 tsp. sugar
1/4 c. melted butter

Combine all ingredients and press into bottom of a 10 inch springform pan.

STRAWBERRY GLAZE:

1 c. sugar
1 c. water
2 tbsp. cornstarch
2 c. fresh strawberries

Combine sugar and cornstarch in a small saucepan; blend thoroughly and stir in water. Crush 1/2 cup strawberries and add to the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil about 3 minutes. Cool to room temperature

(You may add a drop or two of red food coloring prior to cooling if you would like the glaze to be brighter red.) Arrange remaining berries over top of chilled cheesecake and pour cooled glaze over the berries. Chill.