Steve this is what I use

  Cheesecake

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

         
 1              lb.  Cream cheese -- softened
1    Lb.  Ricotta cheese
2              cups sour cream
 1-½          cups sugar
 4              eggs, large at room temperature
    ¼          cup melted butter, cooled to room temperature
 3               tbsp. all-purpose flour
 3               tbsp. cornstarch
 3                tbsp. Lemon juice
                   Zest of one lemon
1    Teaspoon of vanilla extract.
1    Teaspoon of almond extract

Spray a 9" cake pan with cooking spray, and then line bottom and
sides with parchment paper.

Cream the Ricotta, sugar, and cream cheese in a large bowl
Add in eggs, one at a time, beating well after each one.
Add butter, flour, cornstarch, lemon juice, and vanilla & almond
extracts, and beat well.
 Now fold or whip in the sour cream.

Pour this into the prepared pan
Set oven to 325 degrees, bake cake, in a water bath, in the center of
oven for one hour.
The cake center will still be soft.
Turn of the oven and leave the cake in the oven for about 2 hours. DO
NOT OPEN THE DOOR.

After the two hours in the oven, remove to the counter and allow to
cool to room temperature. Then chill for 2 more hours, or more,
loosely covered.
Dip the bottom of the pan in hot water to free the cake. Remove from
pan to serving plate; remove the parchment paper from the sides. Keep
refrigerated.

The water bath keeps the top of the cake from cracking and colapsing.

If your not big on the lemon flavor, forget the zest and juice.
I don't use a crust but feel free to add one.