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1
Preheat oven to 325u00b0F.
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2
Melt 1/2 cup butter.
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3
Combine graham cracker crumbs and 1/2 cup melted butter; mix well.
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4
Press graham cracker mixture onto bottom and about 2-1/2 inches up the sides of a 9x3-inch spring form pan.
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5
Sift flour and cornstarch together; set aside.
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6
Melt 1/2 cup butter; cool.
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7
In mixer, combine ricotta and cream cheese; beat until smooth.
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8
Add sugar 1/2 cup at a time scraping bowl if necessary to get it all mixed in well; beat for 30 seconds to thicken up after last of sugar is added.
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9
Blend in vanilla, lemon juice, cornstarch, and flour; mix well.
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10
Add sour cream and melted butter; mix well.
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11
Add each egg one at a time, beating each one in well before the other is added.
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12
Beat for 30 seconds scraping bowl well to make sure that all batter is blended properly.
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13
Wrap the outside of the spring form pan in TWO layers of aluminum foil.
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14
Pour batter in to spring form pan.
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15
Place spring form pan into larger roasting type pan and fill roasting pan with water until it comes HALFWAY up the spring form pan's sides.
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16
Bake for 1 hour, turn oven off and leave it in the oven untouched another 45 minutes.
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17
Your cheesecake is PERFECT when it is very lightly browned and has a 2-3 inch wobbly spot in the middle after baking.
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18
Remove from oven, remove foil, cool completely, then refrigerate over night.
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19
To serve: carefully remove sides of spring form pan, slice and serve cold with topping of your choice.
