FILLING:

1 lb. cream cheese
1 lb. ricotta cheese
2 c. sour cream
1 1/2 c. sugar
1 stick melted butter
Juice of 1 lemon
3 tbsp. flour
3 tbsp. cornstarch
1 tbsp. vanilla
4 eggs

CRUST:

2 c. corn flakes or graham crackers
1 stick butter
Cinnamon or nuts

CRUST: Mix crust ingredients well and form into 10-inch springform pan. Put into freezer until you make the filling.

FILLING: In a large bowl, mix together softened cream cheese, eggs, ricotta, sugar, melted butter, vanilla, cornstarch, flour and lemon; add sour cream last by folding in. Mix well until smooth. Pour into crust. Add any fruit topping, if desired.