Yummy Cheesecake

• 1 lb. cream cheese
• 1 lb. Ricotta cheese
• 1 1/2 c. sugar
• 3 medium eggs
• 3 Tbsp. flour
• 3 Tbsp. cornstarch
• 1/4 c. melted and cooled butter
• 2 tsp. vanilla
• juice of 1/2 lemon
• 1 c. sour cream
• 1 can pie filling (i.e., cherry, blueberries, etc.)
• graham cracker crust mixture

1. Make a graham cracker crust and press into 10-inch spring-form pan (halfway up sides).
2. Mix with electric mixer cream and Ricotta cheeses, add sugar gradually.
3. Beat in eggs, one at a time.
4. Add flour, then cornstarch.
5. Mix well.
6. Add 1 at a time vanilla, lemon and butter.
7. Mix well until smooth and creamy.
8. Fold in sour cream by hand.
9. Pour into pan.
10. Bake at 325u0b0 for 1 hour (lightly browned).
11. Shut off heat and leave in oven 2 more hours.
12. Leave covered in fridge (in pan).
13. Take off sides and serve (16 to 18 pieces).

cream cheese, ricotta cheese, sugar, eggs, flour, cornstarch, butter, vanilla, lemon, sour cream, pie filling, graham cracker crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946654 (may not work)