Submitted by Imagi

Graham cracker crumbs
14 oz small curd cottage cheese
2 8 oz packages cream cheese
1 ½ cups sugar
4 eggs slightly beaten
1/3 cup cornstarch
2 1/2 tablespoon lemon juice
1 teaspoon vanilla
½ cup melted butter
1 pint sour cream

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Grease (Pam) 9 inch spring form pan, dust with graham crackers.
Sieve cottage cheese into large mixing bowl, add cream cheese and beat with electric mixer on high until well blended and creamy. Beating at high speed, blend in sugar, then reduce speed and add eggs, cornstarch, lemon juice and vanilla. Beat until
blended and creamy. Add melted butter and sour cream . Blend again until creamy. Pour into prepared spring form pan.

Bake at 350 degrees about 1 hour and 10 minutes or until firm around the edges. Turn
off oven and let cake stand in oven for 2 additional hours. Remove and let cool completely on wire racks.

Chill and then remove sides of pan.

Cake can be frozen. Cake can also be topped with a fruit glaze such as strawberries, peaches, pineapples or blueberries.