2 (8 oz.) pkg. cream cheese
1 (15 oz.) tub ricotta cheese
1 pt. sour cream
1 stick plus 2 tbsp. butter
1 tbsp. lemon juice
2 tsp. vanilla
1 1/2 c. sugar
3 tbsp. cornstarch
3 tbsp. flour
4 eggs, beaten

Soften cream cheese and butter. Beat together with ricotta cheese, sour cream, lemon juice, and vanilla, scraping bowl often. Mix sugar, flour, and cornstarch together. Add to cheese mixture and beat. Add eggs last, beating all until smooth. Pour in cheesecake mixture. Bake in preheated 350 degree oven for 1 hour. Do not open door. Leave cheesecake in oven for 8 hours or overnight.