1 1/2 lb. Ricotta Cheese
2 (8 oz.) pkgs. cream cheese, softened
2 c. sugar
1 pt. sour cream
1/4 c. Crisco shortening
6 eggs
6 tbsp. flour
1 tsp. vanilla
1/2 c. graham crackers, finely crushed
1 spring form pan (2 1/2 x 9-inches)

Important - All ingredients must be room temperature before using.

Preheat oven to 350 degrees. Put Ricotta cheese and cream cheese in bowl, and cream together completely. Add sugar and sour cream, and mix well. Put eggs in, one at a time, mixing thoroughly. Finally add flour and vanilla. Mix for about 5 minutes, scraping the sides of bowl while mixing.

Now prepare the spring form pan. Coat the side and bottom with Crisco shortening. Put graham crackers on sides and bottom. Pour cheese mixture in. Place spring form pan in another pan large enough to hold water. Place pan in oven and put water in larger pan to hold water about half way up the side of the pan. Bake cake 1 1/2 hours. Turn off oven; keep door closed for 1/2 hour, then crack it for 1 hour. After this, take the cheese cake out of oven and let cool room temperature.