Ingredients
Crust:
1 3/4 cups of graham cracker crumbs
1/4 cup of sugar
1/3 cup of butter (melted)
Cheesecake:
16 oz container of small curd cottage cheese
(2) 8 oz blocks of Philadelphia cream cheese (softened)
1 1/2 cups of sugar
(4) eggs slightly beaten
1/4 cup of corn starch
(2) Tablespoons of lemon juice
(1) teaspoon of vanilla extract
1/2 cup butter (melted)
(1) pint sour cream
Preparation
Crust: Preheat oven to 375 deg. Combine all ingredients and press evenly in bottom of 10" spring form pan. Bake for 8 minutes. Remove from oven and cool completely.
Cheesecake: Reduce oven temp to 325 deg. Beat cottage cheese to reduce size of curds and mix with cream cheese on high speed until creamy. Mix in sugar and then eggs. On low speed, mix in corn starch, lemon juice and vanilla.
Pour mixture over graham cracker crust and bake for 1 hour. Turn off oven and open door for 10 mins. Close door and leave cake in oven for 1 hour. Remove cake and let it cool for 1 hour before refrigerating.
