□   1 1/2 c. graham cracker crumbs
□   1/4 c. butter, melted
□   1 tbsp. sugar

Combine crumbs, butter and sugar, and press into bottom of 10-inch springform pan.

□   2 (8 oz.) pkgs. cream cheese, softened
□   2 c. cottage cheese
□   2 c. sugar
□   4 eggs
□   6 tbsp. cornstarch
□   6 tbsp. flour
□   1 1/2 tbsp. lemon juice
□   1/2 c. butter, melted
□   2 c. sour cream

Combine cream cheese and cottage cheese in large bowl until smooth. Add sugar gradually, beating well. Add eggs, one at a time, beating well after each. Combine cornstarch, flour and lemon juice. Add to cheese mixture and blend well. Add butter and sour cream, and continue beating until smooth. Pour into graham cracker crust. Bake at 325 degrees for 1 hour and 10 minutes, or until firm around the edges. Turn off oven and let cheesecake remain in oven for 2 hours. Remove from oven and let cool completely before removing from pan. Chill and top with blueberry glaze. Serves 12.