A NEW YORKER'S REAL ITALIAN CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
• Mix sugar, crumbs, and melted butter together well to form crust.
• Press this mixture into the bottom of the springform pan and up the sides until you run out.
• Bake crust for about 7-10 minutes or until golden brown.
• Cool on wire rack while preparing the batter.
• With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
• Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
• Stir in the sour cream and vanilla by hand.
• Pour mixture into cooled crust.
• Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
• Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
• Bake for 90 minutes.
• After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
• Carefully remove cake from water pan and remove foil from springform pan.
• Cool on wire rack for 1 hour.
• Cover cake with plastic wrap and chill in refrigerator overnight.
• Enjoy!