1 pt. sour cream
2 (8 oz.) cream cheese (softened)
1 pt. (15 oz.) Ricotta cheese
1 1/2 c. sugar
4 eggs
3 tbsp. flour
3 tbsp. cornstarch
1 1/2 tbsp. pineapple juice
1 tbsp. vanilla extract

Preheat oven to 325 degrees. Butter a 9 inch springform pan.

Using electric beater, mix ingredients in order; adding sugar at intervals. Pour into prepared pan and bake for 1 1/2 hours. Turn off oven and leave cheesecake in oven for 4-5 hours. Do not open oven door during this time.