2 (8 oz.) pkg. cream cheese
1 lb. cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
3 tsp. cornstarch
3 tbsp. flour
1 1/2 tbsp. lemon juice
1 tsp. vanilla
2 c. melted butter
1 pt. sour cream

Beat cream cheese and cottage cheese at high speed until mixed good. Beat in sugar and eggs. Mix cornstarch, flour, lemon juice and vanilla together, add to cream cheese mixture. Add butter and sour cream last. Mix all ingredients together. Bake for 1 hour and 10 minutes. TURN OVEN OFF! 350 degree oven. Pour into a greased pan. LET CAKE STAY IN OVEN FOR 2 HOURS. DO NOT OPEN THE OVEN. REMOVE FROM OVEN AND COOL COMPLETELY. REFRIGERATE FOR 3 HOURS BEFORE SERVING.