2 Packages 8oz Cream Cheese
1 lb. Creamed Cottage Cheese
1 ¼ Cup Sugar
4 Eggs Slightly Beaten
3 Tablespoons Cornstarch
2 Tablespoons Flour
1 ½ Tablespoons Lemon Juice
1 Teaspoon Vanilla Extract
½ Cup Melted Margarine
16oz Dairy Sour Cream

1.Preheat oven to 325ºF
2.Grease 9 inch spring form pan
3.Using an electric mixer at high speed, beat cream cheese and cottage cheese together
4.Gradually beat in sugar and eggs
5.At low speed, beat in cornstarch, flour, lemon, and vanilla
6.Add melted margarine and sour cream
7.Beat on a low speed until smooth
8.Pour into spring form pan
9.Bake 1 hour 10 minutes (until firm around edges)
10.Turn oven off and let cake stay in oven cooling for about 2 hours
11.Once cheesecake is room temperature, place it in the refrigerator.