1 lb. cream cheese
1 lb. ricotta cheese
1 1/2 c. sugar
3 med. eggs
3 tbsp. flour
3 tbsp. cornstarch
1/4 c. melted butter, cooled
2 tsp. vanilla
1 c. sour cream

Mix together both cheeses. Gradually add sugar. Beat in eggs, one at a time. Add flour and cornstarch, mixing well. Add vanilla and melted butter. Fold in sour cream. Pour into ungreased 10 inch springform pan. Bake at 325 degrees for 60 minutes. Turn off oven but leave in oven for an additional 2 hours. Serve with preferred topping.