2 lbs. cream cheese
3/4 c. sugar
2 lg. eggs, lightly beaten
1 tsp. vanilla
2 tbsp. cornstarch
1 c. sour cream

Use shortbread crust. Preheat oven to 400 degrees.

In large bowl, beat together the cream cheese and sugar until smooth and light. Beat in the eggs, vanilla and cornstarch, only until thoroughly mixed. Stir in sour cream until the mixture is well blended. Pour the mixture into the prepared crust and bake for 45 minutes. Allow the cake to cool in the oven with the door slightly open, for 3 hours. Chill. NOTE: Use a wooden spoon to prop oven door open. To prevent cracking during cooling, run a knife along the edge of the pan.