1 lb. cream cheese
1 lb. Ricotta cheese
2 c sugar
4 eggs
1/2 c flour
1 tsp vanilla
1/4 lb. soft butter
1 pint sour cream

Put cream cheese, Ricotta cheese, sugar, eggs, flour, vanilla, butter and sour cream in large mixer bowl. Beat at high speed for 20 minutes. Pour into 9 or 10 inch buttered spring form pan.

Bake at 350°F for 1 hour. Turn off oven and let stand for 2 hours. Will keep 4 weeks in refrigerator.

Serves 16.