3 eggs, beaten
1 lb. Ricotta cheese
1 pt. sour cream
1 lb. cream cheese
1/2 stick melted butter
1 1/2 c. sugar
1 tsp. lemon juice
1 tbsp. vanilla
3 tbsp. flour
3 tbsp. cornstarch
1 can pie filling or fruit topping
Graham cracker crumbs crust

Press the graham cracker crumbs into the bottom of a spring-form cheese cake pan. Set aside. Beat together the sugar and cream cheese until smooth. Add the eggs, Ricotta cheese, sour cream, butter, sugar, lemon juice, vanilla, flour, and cornstarch. Beat with an electric mixer until smooth and liquidy. Bake in a cold oven (do not preheat) at 325 degrees for one hour. Turn off the oven and leave the cheese cake in the oven overnight or for at least 8 hours.

Do not open the oven door between the time you put the cheese cake in the oven until you take it out 9 hours later!! Never, never, never open that door, not even to peek!! When the cake is done, run a knife around the sides of the pan and pop the spring-form off. Pour the pie filling or fruit on top of the cheese cake before serving.