You'll need a very large springform pan, about 10" diameter.
| Qty | Meas | Desc |
|---|---|---|
| 2 | LB. | Cream Cheese |
| 4 | Tbsp | cornstarch |
| 5 | eggs | |
| 1 | tsp | vanilla |
| 2 | C. | sugar |
| 2 | Tbsp | lemon juice |
| 3 | Tbsp | butter |
| 2 | C. | sour cream |
Let cream cheese stand at room temp. for 3 to 4 hours to soften. Beat cream cheese until fluffy. Add remaining ingredients and beat (on high speed for 10 minutes) until smooth (it should fluff up a little). Bake in a well buttered springform pan at 325 for one hour. Turn heat off leaving cake in oven for one hour more. Do not open door of oven for entire two hours (temperature control is critical). Remove from oven, set on rack to cool. Gently release spring and remove side of pan. Loosen cake from pan with long knife, and slide onto serving plate. Refrigerate overnight.