1 lb. cream cheese, softened
1 lb. ricotta cheese
1 pt. sour cream
4 eggs
1/2 lb. butter, melted
1 1/2 c. sugar
3 tbsp. cornstarch
1/2 c. Amaretto
1 tsp. almond extract
1 tsp. vanilla

Preheat oven to 350 degrees. Mix cream cheese, ricotta and sour cream with an electric mixer until well blended. Add eggs, one at a time, beating for 2 minutes each time. Add cooled melted butter, sugar, flour and cornstarch. Mix well and add Amaretto, almond extract and vanilla extract. Pour into 10-inch greased springform pan.

Bake for 1 hour, turn oven off and leave cheesecake in oven with door closed for 1 more hour. Remove from oven, cool and refrigerate.