1 lb. Ricotta cheese
16 oz. cream cheese
4 eggs
Juice of 1/2 lemon
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1 stick melted butter
1 pt. sour cream

Cream the Ricotta and cream cheese until smooth. Gradually add the eggs one at a time. Beat smooth after each egg. Add the remaining ingredients, except sour cream, and continue beating until well-blended. Fold in sour cream. Bake at 325 degrees for 1 hour and 10 minutes in springform pan. turn oven off and leave cake in oven for 2 hours longer. When cooled, top with pie filling of your choice.