Preheat oven to 400 degrees. Butter 9 or 10 inch springform baking pan.

Graham cracker crumbs to cover bottom and sides of buttered pan.

1) 2 lbs. Ricotta cheese
2) 6 eggs, added one at a time
3) 1 1/2 c. granulated sugar
4) 4 tbsp. sifted unbleached flour
5) 3 tsp. vanilla
6) 1/2 pt. sour cream
7) 1 c. heavy sweet cream

Mix ingredients in mixer in order listed. Bake 1 hour. Turn off heat. Leave cake in oven 20 minutes longer, then place immediately in refrigerator. Do not remove from pan until cake is cold. (Best made a day or two ahead of time.) Can be topped with fruit before serving.