1 lb. Ricotta cheese (optional for a drier cheese cake)
1 1/2 lbs. cream cheese (3 pkgs.) (softened to room temp.)
1 pt. sour cream
1 1/4 c. sugar, or less if you like
1 tsp. vanilla
5 eggs
1 1/2 tbsp. flour
2 tbsp. cornstarch
1/8 lb. butter (1/2 stick) (melted)

Preheat oven 350 degrees.

Mix cream cheese, sugar and vanilla. Add eggs, flour and cornstarch and beat until well blended. Add melted butter and sour cream and beat until well blended. Pour into 10 inch spring pan (greased pan optional).

Bake for at least 45 minutes, 350 degrees, depending on your oven (possibly 1 hour). Shut off oven and leave door open for 1 hour. Refrigerate for 24 hours.