2 (8 oz.) pkg. cream cheese (softened)
1 (15 oz.) container ricotta cheese
1 c. sour cream
2 eggs
1 tbsp. cornstarch
2 tbsp. flour
3/4 c. sugar
2 tsp. almond extract
4 tbsp. butter (softened)

Crust: very fine thin chocolate wafers, finely crushed and butter.

Butter an 8 inch springform pan and dust with chocolate crumbs. In large mixing bowl, combine butter, cream cheese, ricotta and sour cream, then beat with electric mixer until smooth. Add eggs, one at a time, beating after each addition. Gradually beat in remaining ingredients and continue beating until very smooth. The more you beat the better it is. Pour into prepared pan and bake at 375 degrees for one hour, then turn oven off and leave cake in oven with door closed for another hour. Cool completely. Served chilled or at room temperature. Then store any leftovers in refrigerator.

"As good as New York cheesecake."