Categories: Fruits, Cakes, Cheese 
      Yield: 12 servings 
  
  1 1/4 c  Graham Cracker crumbs (fine) 
      1 lb Cottage Cheese, small curd 
     16 oz Softened Cream Cheese 
  1 1/2 c  Sugar 
      4 x  Eggs 
    1/2 c  Cornstarch 
      2 T  Lemon juice 
    1/2 c  Margarine or butter 
      1 pt Dairy Sour cream 
 
------------------------------STRAWBERRY GLAZE------------------------------ 
      1 T  Cornstarch 
    1/4 c  Water 
    1/3 c  Light Corn Syrup 
    1/4 c  Crushed Strawberries 
      1 t  Lemon juice 
      1 ds Red food coloring(if desired 
  
   Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting 
  pan to coat the sides. 
   Into a large bowl, mash cottage cheese through sieve; add cream cheese. 
  Beat on high setting with electric mixer until well blended. Beat in 
  sugar, then 2 eggs. 
   Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then 
  margarine or butter and sour cream until smooth. 
   Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until 
  firm around the edge. Turn oven off. Let cake stand in oven for 2 hours. 
  Take out and chill. Remove side of pan. If desired, cover with Strawberry 
  glaze. Freezes well. 
  STRAWBERRY GLAZE 
  Mix cornstarch, water and light corn syrup until smooth. Add 
  strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice 
  and, if desired, a drop of red food coloring. Cool slightly, then cover top 
  with glaze.