1 lb Ricotta cheese
1 lb Cream cheese
1/2 c  Butter;melted
1 c  Sugar
4    Eggs
Juice of 1 lemon
1 ts Salt
1 ts Vanilla
3 tb Flour
3 tb Cornstarch
1 pt Sour cream
Zwieback crumbs;fine

STRAWBERRY GLACE
1 pk Strawberry gelatin;( 3 oz.)
3/4 c Cold water
2 c Strawberries;fresh/sliced
-sweetened
1 c Boiling water

Mix cheeses well with beater. Add butter and eggs. Add remaining
ingredients; fold in sour cream. Thoroughly grease 12-cup, 10-inch Bundt
pan and dust with fine zwieback crumbs. Pour batter into pan and bake at
350 for one hour. Turn off oven and allow cheese-cake to remain in oven
for one additional hour. Glaze with Strawberry Glace. FOR GLAZE: Dissolve
gelatin in boiling water. Add cold water. Cool until syrupy. Add
strawberries and spoon over cheesecake.