Cheesecake:

1 16 oz. container Ricotta cheese
2 8 oz. cream cheese
1 1/2 c. sugar
4 eggs
juice of 1/2 fresh lemon, strained
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 c. butter (1/2 stick)
1 pt. sour cream

Blend Ricotta and cream cheese with mixer. Add sugar; beat in eggs, one at a time. Add lemon juice, vanilla, cornstarch, flour and butter. At low speed, stir until smooth. Fold in sour cream. Butter 9-inch spring form pan. Place in cold oven.

Bake at 350°F exactly one hour 20 minutes, no more, no less. Turn off oven and let stand for 2 hours, on bottom shelf. Do not open oven door. Cool before putting in refrigerator. Do not remove spring form pan until following day. Spread glaze on cheesecake.

Glaze:

1 can tidbit pineapple
2 tbsp. cornstarch
1/2 c. sugar

Drain one can of tidbit pineapple. Boil the liquid with cornstarch and sugar until clear and slightly thick. Cool. Spread glaze on pie top and sides and decorate the top of pie with pineapple tidbits. Chill.