World's Best Cheesecake

Always a RAVE! Extremely creamy, no crust version. Using the WHIPPED cream cheese gives this cheesecake a wonderful creamy texture. Best cheesecake I have ever made. I got this recipe many years ago on a food bulletin board and haven't even tried another recipe since.

• Ready In: 2 hrs
• Serves: 16

Ingredients

• 1⁄4 lb sweet butter
• 4 (8 ounce) containers  whipped cream cheese, room temp
• 16  ounces sour cream
• 1  teaspoon vanilla extract
• 1 1⁄2 cups sugar
• 2  tablespoons cornstarch
• 1  teaspoon lemon juice
• 1  teaspoon vanilla extract (yes, again!)
• 5  eggs (one at a time)

Directions

1. Pre-heat oven to 375 degrees.
2. Grease a large springform pan.
3. Beat ingredients adding one at a time as listed.
4. BEAT WELL.
5. Pour into springform pan.
6. Place springform in 1 1/2 inches of water (within a large roasting pan.) Bake for 1 hour.
7. Cool on counter until room temperature, then refrigerate.