1 lb. Philadelphia cream cheese, room temperature
1 lb. ricotta
1 1/2 c. sugar
4 eggs
1/2 lb. melted butter
3 tbsp. flour
3 tbsp. cornstarch
1 pt. sour cream
2 tsp. vanilla

Cream cheese with ricotta and sugar; add eggs, one at a time. Add melted butter, flour, cornstarch, sour cream and vanilla. Pour over graham cracker crust. Bake at 350 degrees for 1 hour in 10 inch springform pan. Cool in oven for 1 additional hour. DO NOT OPEN DOOR UNTIL AFTER THE COOL-DOWN HOUR. Refrigerate overnight. If cheesecake cracks, cover with canned cherries, fresh or frozen strawberries or the topping of your choice.

GRAHAM CRACKER CRUST:

1/2 stick butter
2 c. graham cracker crumbs
1/4 c. sugar

Melt butter. Mix with crumbs; add sugar. Press into springform pan bottom.