INGREDIENTS

    Crust
  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup butter , melted
  • 1 tablespoon sugar

    • Filling

  • 1 pint small curd cottage cheese
  • 2 (8ounce)packages cream cheese , room temperature
  • 1 1/2 cups sugar
  • 4 eggs , beaten
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 3 tablespoons cornstarch
  • 3 tablespoons flour
  • 1/2 cup butter , melted
  • 1 pint sour cream

DIRECTIONS

  1. Preheat oven to 325 dg.Place jellyroll pan or cookie sheet with sides half filled with hot water on rack underneath center rack in oven.
  2. Grease or spray bottom and sides of a 10" springform pan with butter or non-stick vegetable spray.
  3. Make crust by putting graham cracker crumbs and sugar in a small bowl and mixing inmelted butter until crumbly.
  4. Press mixture into bottom and partially up the sides of a greased 10" springform pan.Bake on center rack in oven at 325 dg. for 10 minutes.Set aside to cool.
  5. Mix together cheeses, sugar, beaten eggs, lemon juice and vanilla.Add cornstarch, flour and melted stick of butter.Mix until smooth.Blend in sour cream and mix well. Pour over prepared crust.
  6. Bake at 325 dg. for 1 hour on center rack of oven, centered over water bath underneath. After 1 hr., turn off oven and keepcheesecake in oven for 2 hours — DO NOT OPEN OVEN DOOR during resting period!
  7. Remove from oven and refrigerate, Do not worry if cheesecake is a little "jiggly" when removing from oven, because it will firm up during chilling process.
  8. When chilled, remove from pan just prior to serving.
  9. Enjoy!