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

Everything must be at room temperature and as you add, beat after each ingredient is added.

CRUST:

1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted butter

Mix together and press firmly on bottom of a spring pan. Put cheese mixture in pan and place in cold oven. Bake at 325 degrees until done (you can tell when, be sure top does not burn) and leave in until oven is cool. Do not open oven door from time you place cake in, until its cool. Top with 1 can drained blueberries or cherries.