2 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
3 med. eggs
1/4 c. melted butter, cooled
1 c. sour cream (8 oz. container)
1 lb. Ricotta cheese
3 tbsp. flour
3 tbsp. cornstarch
2 tsp. vanilla

Mix the cheeses together in a large bowl. Add sugar gradually. Beat in eggs, 1 at a time. Add flour and cornstarch. Mix well. Mix in vanilla and melted butter. Fold in sour cream. Pour into a 10" springform pan. Bake at 325 degrees for 1 hour. Shut off oven, leave cake in oven for 2 hours. When ready to serve top with your favorite fruit filling.

FILLING:

1 can crushed pineapple, cherries or strawberries
1/2 c. sugar
1 tbsp. cornstarch