THICK, RICH NEW YORK STYLE CHEESECAKE

    Graham Cracker Crumbs    1 lb. small curd cottage cheese
    2 1/2 (8oz.) pkg. cream cheese, softened
    1 1/2 cups sugar 4 eggs

    1/3 cup cornstarch  2 tablespoons lemon juice
    1 teaspoon vanilla  1/2 cup margarine, melted
    1 pint sour cream

    *Strawberry Glaze

    Grease a 9" springform pan and sprinkle with graham cracker
    crumbs. Mix cottage cheese until smooth (with food processor,
    blender or electric mixer); add cream chease and continue mixing
    until well blended. Beat in sugar and eggs. Reduce speed to low
    and add cornstarch, lemon juice and vanilla; then add margarine
    and sour cream and mix until smooth. Pour into prepared pan. Bake
    at 3250 70 minutes or until firm around edge. Turn off oven and
    let cake stand in oven 2 hours. Remove and chill. After chilling,
    remove sides of pan and cover with Strawberry Glaze. Chill well.
    Serves 12.

    *STRAWBERRY GLAZE: Mix until smooth 1 tablespoon cornstarch, 1/2
    cup water and 1/3 cup light corn syrup. Add 1/2 cup crushed
    strawberries. Bring to a boil stirring constantly. Boil 1 minute;
    strain. Stir in 1 teaspoon lemon juice and a few drops of red food
    coloring. Cool slightly. Arrange whole strawberries on cheesecake
    and cover with glaze.   Regina Ziarnik