1 lb. (16 oz.) cream cheese
1 lb. Ricotta
1 1/2 c. sugar
4 eggs
juice of 1/2 lemon
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 lb. butter
1 pt. sour cream (16 oz.)

Cream both cheese in a bowl. Add sugar gradually; beat well. Add eggs one at a time and beat well. Stir in lemon juice, vanilla, corn starch and flour. Add melted butter and mix until smooth. Blend in sour cream. Pour in greased and floured 9 inch Spring Form pan. Do not preheat oven.

Bake for one hour at 325°F. Turn off oven and let stay in oven for 3 more hours. When cool, garnish with cherries, strawberries or blueberries.