2 pounds ricotta cheese
2 tablespoons cornstarch
1 pint half and half
1 1/2 cups sugar
5 egg yolks
1/2 teaspoon salt
1 tablespoon vanilla
1 cup sour cream

Crust for Cheesecake:

1 box Zweibeck
2 tablespoons sugar
1/2 stick butter, melted

Crush Zweibeck into fine crumbs. Mix with sugar and
butter. Lightly butter the pan, then press crumbs over
bottom and sides.


Cheesecake:

Beat cheese in large mixing bowl until free of all lumps.
Add egg yolks and mix.
Mix sugar with cornstarch and salt and beat into cheese mixture.
Add vanilla and mix.

In a separate bowl, mix sour cream with 1 cup of half and half
until no lumps exist.

Very slowly beat in half and half (plain) and sour cream mixture.
Mixture will be VERY liquid. Very carefully pour (or by cupfuls )
mixture into crust lined 10 inch springform pan.

Bake at 350 degrees for 1 1/2 to 2 hours or until knife inserted
in center comes out clean. Cool. Refrigerate till serving.

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