15 oz. Ricotta cheese
16 oz. cream cheese
1 1/2 c. sugar
4 eggs
1 1/2 tbsp. vanilla
1 tbsp. lemon juice
3 tbsp. cornstarch
3 tbsp. flour
1 stick butter, melted
1 pt. sour cream

CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. butter, melted

Crust: Combine graham cracker crumbs, sugar and melted butter. Press into 10 inch springform pan. Bake at 375 degrees for 6-9 minutes. Cool.

Cream Ricotta cheese, cream cheese. Add sugar, mixing well. Beat in eggs, one at a time. Stir in vanilla, lemon juice, cornstarch, flour. Add melted butter and sour cream. Bake at 325 degrees for 1 hour. Do not open oven. Turn off oven and leave cheesecake in oven for 2 hours.

(It is the nature of a real cheesecake to have cracks on the top.)