1 lb. cream cheese
1 lb. Ricotta cheese
1/4 lb. butter
1 pt. sour cream
1 1/2 c. sugar
1 sm. can crushed pineapple (optional)
4 eggs
3 tbsp. cornstarch
3 tbsp. flour
1 tsp. vanilla

Mix cream cheese, Ricotta cheese, butter and sugar, then 1 egg at a time, with cornstarch and flour mixed together with electric mixer. Fold in by hand sour cream and add flavor last (you may add a little of juice from pineapple after it is drained).

Grease and flour spring tin mold. Put drained pineapple on mold, then add mixture. Bake 1 hour at 325 degrees, let stand in oven 2 hours, with heat off.