2 tbsp. graham cracker crumbs
1 container (15 oz.) Ricotta cheese
2 pkg. (8 oz.) cream cheese, softened
1 pt. (2 c.) sour cream
1 1/2 c. sugar
4 eggs
3 tbsp. cornstarch
3 tbsp. flour
3 tbsp. lemon juice
1 tsp. vanilla
1/2 c. butter, melted & cooled

Butter the bottom of a 9 inch springform pan. Sprinkle with crumbs; shake out excess. In blender puree ricotta until smooth.

In mixer bowl combine ricotta, cream cheese and sour cream; beat until smooth. Beat in sugar. Add eggs, one at a time, beating well after each addition.

In a small bowl combine cornstarch and flour. Beat into cheese mixture. Stir in lemon juice and vanilla, then melted butter. Pour into prepared pan. Place cheesecake in cold oven.

Turn oven to 325 degrees, bake 1 hour. Turn off oven. Leave cheesecake in oven 2 hours more. (Do not open door.) Refrigerate several hours or overnight.

To serve cut into wedges. For best results, dip knife in water before cutting each slice. Makes 16-20 servings.