1 lb. sm. curd cottage cheese
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
4 eggs
1/3 c. cornstarch
2 tbsp. lemon juice
1 tsp. vanilla or Amaretto liqueur
1/2 c. Mazola butter, melted
1 pt. dairy sour cream
1 can cherry pie filling
Graham cracker crumbs

Grease 9"x3" springform pan; dust with graham cracker crumbs. Sieve cottage cheese into large mixing bowl; add cream cheese. With mixer at high speed, beat until smooth and creamy. Beat in sugar, then eggs. With mixer at low speed, beat in next three ingredients. Beat in butter and sour cream until smooth. Press into pan. Bake in 325 degree oven about 70 minutes, or until firm around edge. Turn off oven. Let cake stand in oven 2 hours. Remove and chill. Remove side of pan. If desired, cover with cherry glaze.

Serves 12.

GLAZE: To cherry pie filling, add extra sugar if desired. Add 1/3 cup of amaretto liqueur if desired, few drops of red food coloring; heat and then cool. Cover cake.