CRUST:

1 box Holland Rusk crackers, crushed into crumbs
1/4 lb. melted butter
1 c. confectioners' sugar

Combine above ingredients. Pat crumbs on bottom and part way up sides of 10" round springform pan with removeable bottom or use graham crackers to make crust.

FILLING:

1 lb. Ricotta cheese
1 lb. cream cheese
1 pt. sour cream
1 1/2 c. sugar
3 eggs
3 tbsp. cornstarch
3 tbsp. flour
Juice of 1 lemon
1/4 lb. butter, melted
1 tsp. vanilla

Mix cheeses and sour cream. Add sugar and beat well. Add eggs, flour, cornstarch, lemon juice, vanilla and beat well. Add butter and beat well. Pour into prepared pan.

Bake at 325 degrees, DO NOT PREHEAT OVEN. Bake 1 hour. Turn oven off and let cheesecake stand in oven until firm, 2 hours or overnight.

Make sure to beat well after adding each ingredient. Makes a large, light cheesecake.