2 tbsp. graham cracker crumbs
1 (16 oz.) carton cream style cottage cheese
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
4 eggs, slightly beaten
1 (16 oz.) carton commercial sour cream
1/2 c. butter, melted
1/3 c. cornstarch
2 tbsp. lemon juice
1 tsp. vanilla extract
About 2 c. whole strawberries, washed and hulled
Strawberry Glaze

Grease a 9 inch springform pan; dust generously with graham cracker crumbs.

Combine cheese; beat on high speed of electric mixer until smooth. Gradually add sugar, beating after each addition. Add eggs; beat well. Add next 5 ingredients; beat on low speed until mixture is smooth.

Pour batter into pan; bake at 325 degrees for 1 hour and 10 minutes. Turn oven off; let cheesecake stand in oven 2 hours. Cool completely; cover and chill at least 4 hours. Arrange whole strawberries on top of cheesecake; drizzle with Strawberry Glaze. Chill thoroughly. Yield: 10 servings.