Crustless Cheesecake

Use 10 inch pan, 3 inch straight sides (not a springform pan). Grease the pan and line bottom with parchment paper or wax paper. Larger pan to serve as water bath with side 3 in. or under. Preheat oven to 350 degrees. In mixing bowl,with flat beater, beat cream cheese and sugar until very smooth, about 3 min. Beat in corn starch. Beat in eggs, one at a time, scraping down the sides of the bowl until smooth. Add lemon juice, vanilla and salt and beat until mixed. Beat in sour cream just until blended. Pour filling into prepared pan and set into larger pan. Pour water into larger pan to depth of at least 1 inch. Set pan in preheated oven. Bake for 50 min. Turn off oven and let cake cool in oven without opening door for 1 hour. Remove to rack and cool in pan for 2 hours at room temperature. Cover with saran wrap and refrigerate overnight. To unmold: Have cake platter ready. Run thin blade around sides of pan, pressing firmly on sides of pan. Place pan on heated burner for 10 - 20 seconds, moving pan back and forth. Place platter upside down on top of pan and invert. Remove pan and parchment paper. If cake doesn't release return to burner for few more seconds.Refridgerate until ready to frost with White Chocolate Cream Cheese Icing 6 ounces white chocolate chips 1 - 8 ounce pkg cream cheese 1/2 cup unsalted butter, softened 1 Tbsp lemon juice, freshly squeezed Melt chocolate in top of double boiler and cool slightly, don't allow to set up. In mixing bowl beat cream cheese until smooth and creamy. Gradually beat in cooled chocolate until smooth. Beat in butter and lemon juice until fluffy. Frost cheesecake. Store in refrigerator.