1 lb. cream cheese
1 lb. ricotta cheese
1 1/2 c. sugar
3 eggs
3 tbsp. flour
3 tbsp. cornstarch
1/4 c. cooled melted butter
2 tsp. vanilla
1 c. sour cream

Mix cheeses together in large mixing bowl. Add sugar gradually. Beat in eggs, one at a time. Add flour and cornstarch; mix well. Add vanilla and melted butter. Fold in sour cream.

Pour into ungreased 10 inch springform pan. Bake at 325 degrees for 60 minutes. Turn off oven and leave cheesecake inside for 2 hours. Cool and refrigerate.

Cover top completely with drained canned apricot halves, cut side down, patted dry. Pour glaze over all.

GLAZE:

2 tbsp. cornstarch
2 c. apricot juice from can
Sweeten if needed

Boil until clear.