In a mixing bowl using an electric mixer, blend the ricotta and cream cheese well. Blend in the sugar. Beat in the eggs, one at a time. Add the vanilla extract, lemon juice, cornstarch, flour, and butter. Fold in the sour cream and blend well.

Into a buttered, 10-inch spring-form pan, pour the cheese mixture. Place in Cold oven and turn heat to 325 degrees F. Bake for 1 hour. Do not open door.

Turn off the oven and leave the cheesecake in oven for at least two hours. Pour cherry pie filling (or whatever) over top.

Recipe: Maryellen Cronin on At&T's Interchange