1 lb. Ricotta cheese
2 pkg. (8 oz.) cream cheese
1 1/2 c. sugar
4 eggs
1/2 tsp. lemon juice
1/2 tsp. vanilla
3 tbsp. cornstarch
2 tbsp. flour
1/4 c. melted butter
1 pt. sour cream
crushed graham crackers

Blend Ricotta and cream cheese; blend in sugar. Add eggs (one at a time); add vanilla, lemon juice, cornstarch, flour and butter. Fold in sour cream and blend well. Butter a 10-inch spring-form pan; crush graham crackers and spread in bottom and edges of pan. Pour mixture into pan. Place a pan with water directly until cake pan. Place in a cold oven, then cook for 1 hour at 325°F. Turn off oven and leave door closed for 2 to 3 hours and refrigerate overnight.