Categories: Cheesecakes, Cakes, Desserts
Yield: 12 Servings

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.

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