2 lbs. fine Ricotta cheese
28 eggs
2 c. sugar
2 tsp. cinnamon
1 box citron (may omit)
1 (8 oz.) bottle maraschino cherries, chopped and drained
1 (13 oz.) Hershey bar, grated

Combine with electric mixer eggs and sugar until sugar is dissolved. Add Ricotta; mix thoroughly. Add Hershey; mix again. Pour into greased springform pans (2-8 inch or 1 large pan). Drop in citron and cherries; sprinkle cinnamon on top. It will make its own crust. Bake at 350 degrees for 2-2 1/2 hours. Check with tester until not wet in middle.