4 lg Eggs

3 tb Flour

1 1/2 c Sugar

3 tb Cornstarch

2 lb Cream cheese, softened

4 8oz. packages

2 ts Vanilla

1/2 c Butter - 1 stick softened

1 pt Sour cream

Fruit topping optional

Beat eggs in large bowl. Blend in sugar, flour and cornstarch. Add remaining ingredients blending well after each addition. Blend until smooth. Pour into 9 inch springform pan. Pan will be very full.Bake for 1 hour at 325F. Turn oven off and leave cake to cool with oven door open for another hour. Remove and refigerate. Note: This recipe does not call for a crust. I usually use a basic graham cracker or chocolate cookie with butter crust. I have used a 10in pan for this cake as well. This is a very tall cake you can use more or less sugar to your taste. Decorate with fruit, chocolate whatever you want! From a PTA cookbook.