Perfect Cheesecake With Blueberry Topping(Makes 12 Servings)

• 2 (8 oz. each) pkg. cream cheese, softened
• 1 (16 oz.) carton cream-style cottage cheese
• 1 1/2 c. sugar
• 4 eggs
• 3 Tbsp. cornstarch
• 1 1/2 Tbsp. lemon juice
• 1 Tbsp. vanilla
• 1/4 lb. butter, melted and cooled
• 2 c. dairy sour cream
• 1 (21 oz.) can blueberry pie filling

1. Preheat oven to 325u0b0.
2. Lightly butter a 9-inch spring-form pan.
3. In a large mixing bowl, combine cheeses; beat until light and fluffy.
4. Add sugar; blend well.
5. Add eggs, one at a time, beating well after each addition.
6. Add cornstarch, lemon juice, vanilla and butter; blend until smooth.
7. Blend in sour cream. Pour batter into prepared pan.
8. Bake for 1 hour and 10 minutes or until center is set.
9. Turn oven off.
10. Let cheesecake stand in oven with door closed, for 2 hours.
11. Cool completely.
12. Chill 6 hours. Spoon blueberry pie filling on top.

cream cheese, cottage cheese, sugar, eggs, cornstarch, lemon juice, vanilla, butter, sour cream, blueberry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702617 (may not work)