1 1/2 lbs. Ricotta cheese
1 c. sugar
2 tsp. vanilla
6 tbsp. flour
2 1/2 lbs. Philadelphia cream cheese
6 eggs (1 at a time and beat well)
1 pt. sour cream

Use spring pan - grease and flour. Beat together well the Ricotta cheese and sugar. Add softened cream cheese, sour cream, vanilla and flour. Then add eggs one at a time and blend until well blended. Bake 1 1/2 hours at 325 degrees, leave in overnight with door open.

Sprinkle with nutmeg, cover and refrigerate (you may also sprinkle with cinnamon). If you choose, use a covering of cherries, blueberries, strawberries, or your favorite topping.