Cream together the cream cheese and sugar until fully incorporated.
Next, blend in the cornstarch, flour, vanilla, lemon juice, melted butter, and sour cream.
Once fully mixed, beat in the eggs (one at a time) and the ricotta cheese.
Grease and flour a spring form pan and pour the mixture in.
Bake at 325 ℉ for 1 hour. After the hour, turn off the oven, but leave the cheesecake in the over for 3 more hours.