This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
2 - 8oz. Philadelphia cream cheese (softened)
1 - 16oz. creamed cottage cheese
1 1/2 cups white sugar
3 TBSP cornstarch
3 TBSP flour
1 1/2 TBSP lemon juice
1 tsp. vanilla
1/2 cup butter (melted)
1 pint sour cream
1 can Lucky Leaf cherry pie filling OR fresh sliced strawberries
In a mixer add cream cheese and cottage cheese--beat until creamy. Add
eggs and white sugar--beat until smooth. Turn mixer on low while adding
cornstarch, flour, lemon juice and vanilla. Keep mixer on low and add melted
butter and sour cream--beat until smooth. Pour batter into a greased 9"
springform pan. Bake at 325 degrees for 1 hour and 10 minutes or until
edges of cake are firm. Turn off the oven but leave the cake in the oven for 2
hours. After 2 hours, remove cake from oven and refrigerate overnight.
Spoon pie filling or fresh strawberries on top before serving.