1 lb. Ricotta cheese
1 lb. cream cheese
1 pt. dairy sour cream
1 1/2 cups sugar
4 eggs
1/3 cup cornstarch
2 tbsp. lemon juice
1 tsp. vanilla
1/2 cup (1 stick) melted butter

Grease large 10-inch spring-form pan. Make graham cracker crust and press into bottom of pan.

Mix Ricotta cheese; add cream cheese and beat on high until creamy. Blend in sugar and eggs. Add cornstarch, lemon juice and vanilla. Beat well. Add butter and sour cream. Pour into prepared pan. Bake at 350°F for 1 hour and 10 minutes. Turn oven off. Let cake stay in oven for 2 hours or longer.

Note: Do not open oven door!