Fruit-Glazed Cheesecake-Part 1 -

16 oz Cream-style cottage cheese

16 oz Cream cheese; softened

1 1/2 c Sugar

4 Eggs; slightly beaten

16 oz Commercial sour cream

1/2 c Butter or margarine; melted

1/3 c Cornstarch

2 tb Lemon juice

1 ts Vanilla extract

2 c Whole strawberries;

-washed/hulled Strawberry glaze Or blueberry glaze See part 2 Recipe by: Southern Living

9-inch springform pan; dust with graham cracker crumbs. Combine cheeses; beat at high speed of an electric mixer until smooth. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream, butter, cornstarch, lemon juice, and vanilla; beat at low speed until mixture is smooth. Pour batter into prepared pan. Bake at

325 degrees for 1 hour and 10 minutes. Turn oven off; leave cheesecake in oven

2 hours. Let cool to room temperature on a wire rack; cover and chill at least

8 hours. Arrange whole strawberries on top of cheesecake; drizzle with Strawberry Glaze or Blueberry Glaze. Chill Recipe continues on Fruit-Glazed Cheesecake-Part

2. --