1 1/2 lb. ricotta cheese [room temperature]
2 - 8 oz pkgs cream cheese [room temperature]
6 eggs [room temperature]
16 oz sour cream [room temperature]
1 tsp vanilla
6 Tbsp flour
1 cup sour cream (for garnish)

Preheat oven to 350 degrees. Mix all ingredients, in order, at high speed, adding one egg at a time. Also alternate adding the sour cream and flour, ending with the flour. Pour into a 10'' spring form pan Place pan in 1'' of hot water. Bake at 350 degrees for 1 1/2 hrs making sure the water level stays at 1''. Turn off oven and leave in oven for 1 hr longer. Remove from oven and cool in refrigerator in pan. When you are ready to serve, it is best to cut the cake with dental floss or such. It has a tendency to stick to the knife.