1 lb. cream cheese
1 lb. ricotta cheese
1 pt. sour cream
1 1/2 c. sugar
1/2 lb. melted & cooled butter
4 eggs
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour

Mix cream cheese and ricotta on medium speed, until well blended. Add sour cream, blend again. Add eggs, one at a time beating after each one. Add vanilla, cornstarch and flour. Beat! Add sugar and cooled butter over batter. Pour over graham cracker mixture which is in a 10 inch spring form pan (grease on sides). Bake at 325 degrees for 1 hour. Turn oven off and leave in oven for 1 hour or more.

TOPPING:

1 can crushed pineapple in own juice
2 tbsp. cornstarch

Simmer together until thick. Put on top of finished cake when cooled.