From the kitchen of Stephanie Knewasser.  This is
from an old highschool fundraising cookbook.   It was
submitted by Vona's Restaurant.   Scott & I prefer it
with a grahm cracker crust.   Have time to make this.  
It's in the oven for 3 hours & needs to cool before
storing.
Beat:

1/2 c butter
16 oz cream cheese
1 1/4 c sugar
3 Tbsp flour
1 1/2 Tbsp lemon juice
16 oz ricotta cheese
4 eggs
3 Tbsp cornstarch
1 tsp vanilla

Beat until smooth.
Add:

16 oz sour cream

Grease springform pan with butter.
Pour into pan & bake @ 325 for 1 hour.

Turn oven off & LEAVE IN OVEN for 2 more hours.

It will fall a bit & crack, so don't worry.
Cool completey. Cover; store in fridge.
Before serving top with a can of cherry pie filling.
"Children seldom misquote.  In fact,
they usually repeat word for word
what you shouldn't have said."
My recipe is identical to this, only it uses cottage cheese instead of
ricotta, same amount.  However, you must put the cottage cheese
through a sieve or food mill in order to get a smooth consistency.  
It's supposed to be the cheesecake recipe from Sardi's restaurant in
Manhattan.  Sardi's was famous for its cheesecake.  And that's the
recipe, supposedly.                                       -Don Burcin