1/4 lb. softened butter
1 lb. cream cheese
1 lb. ricotta cheese, drained
3 tbsp. cornstarch, sifted
Juice of one lemon
1 1/2 c. sugar
1 pt. sour cream
3 tbsp. flour, sifted
1 tsp. vanilla
4 eggs

Blend butter, cream cheese and sugar until smooth. Blend in sour cream, ricotta cheese, cornstarch and sifted flour. Scrape bowl all the way to the bottom. Add vanilla and lemon juice. Scrape bowl, be sure there are no lumps. Add eggs slowly. Place in buttered 10 inch spring form pan. Bake in water bath (room temperature water) 350 degree oven for 1 hour and 35 minutes or until top is brown. Turn off oven and let cheesecake stand and set in oven for 1 hour. Chill overnight, then unmold. Garnish sides with graham cracker crumbs and top with fruit topping.