Argo Cheesecake with Strawberry Glaze

graham cracker crumbs
1 pound small curd creamed cottage cheese
2 pkgs (8 oz. each) softened cream cheese
1 1/2 cups granulated sugar
4 large eggs
1/4 cup Argo Corn Starch
2 Tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup melted margarine
1 pint (2 cups) dairy sour cream
strawberry glaze (recipe follows)

Grease 9-inch spring form pan; sprinkle with graham cracker crumbs.

Sieve cottage cheese into large bowl; add cream cheese. Beat on high speed of mixer until well blended. Beat in sugar, then eggs. Reduce speed to low. Beat in corn starch, lemon juice and vanilla; then margarine and sour cream until smooth. Pour into prepared pan.

Bake in 325F oven for 70 minutes or until firm around edge. Turn off oven. Let cake stand in oven 2 hours. Remove and chill.

Remove side of pan. Cover with strawberry glaze. Chill.

Makes 12 servings

Argo Strawberry Glaze

1 Tablespoon Argo corn starch
1/4 cup water
1/3 cup light corn syrup
1/4 cup crushed fresh strawberries
1 teaspoon lemon juice
red food coloring

Mix corn starch, water and corn syrup until smooth. Add fresh strawberries. Bring to boil, stirring constantly, and boil 1 minute. Strain. Stir in lemon juice and red food coloring. Cool slightly.

Arrange whole strawberries on cheese cake; cover with glaze.