1 lb. ricotta cheese
16 oz. cream cheese
4 eggs
1 pt. sour cream
3 tbsp. flour
3 tbsp. cornstarch
1/2 stick butter
Juice of 1/2 lemon
1 1/2 c. sugar
1 1/2 tsp. vanilla
9 1/2 inch spring form pan

Do NOT preheat oven. Blend ricotta and cream cheese to a fine paste. Mix in sugar, slowly until mixed well. Beat in eggs, one at a time. Then add cornstarch, flour, butter, lemon and vanilla. Mix until consistent color. Add sour cream and mix well. Pour batter into a well greased 9 1/2 inch spring form pan.

Place spring form pan on a sheet pan with water. Place into cold oven. Turn heat on to 325 degrees for 1 hour. Turn off heat and leave in oven for 2 hours. Don't open oven. Take out of oven. Let sit for 1 hour. Make sure you take pie out of watered sheet pan. Decorate top of pie with pie filling - cherry, strawberry, blueberry (1 can).