---------- Recipe via Meal-Master (tm) v8.02
  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 tb Lemon juice
     1/2 c  Margarine or butter
       1 pt Dairy Sour cream
 ---------------------STRAWBERRY GLAZE---------------------
       1 tb Cornstarch
     1/4 c  Water
     1/3 c  Light Corn Syrup
     1/4 c  Crushed Strawberries
       1 ts 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.
   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.