Mom's Cheesecake

This is a revised recipe from my mom she made years ago. She would force the cottage cheese through a sieve then beat in the eggs by hand with a whisk. I do not know prep time for this but baking time is an hour and 15 minutes.

• Ready In: 1 hr 15 mins
• Serves: 10-12
• Yields: 1 nine inch x three inch cake

Ingredients

• 1⁄2 cup graham cracker crumbs
• 4  eggs
• 1  lb  dry curd style cottage cheese
• 2 (8 ounce) packages cream cheese, cut into chunks and at room temperature
• 2  cups sour cream
• 1 1⁄2 cups sugar
• 1⁄2 cup butter, softened
• 1⁄3 cup cornstarch
• 2  tablespoons lemon juice
• 1  teaspoon vanilla

Directions

1. Generously grease a 9 inch x 3 inch spring form baking pan, sprinkle sides and bottom with graham cracker crumbs.
2. In a food processor blend eggs and cottage cheese 1 minute, gradually add cream cheese piece by piece til all is incorporated and smooth.
3. Transfer to large bowl, using a whisk (or electric beater) beat in all remaining ingredients blending thoroughly.
4. Pour into prepared pan, bake at 325°F 1 hour-15 minutes.
5. Turn oven off leave cake in oven 1 hour before removing.
6. Remove and let cool; refrigerate.
7. Opening oven during baking process may cause it to fall.