Cheesecake Squares with Blackberry Sauce

 Not to brag or anything, but I was informed that this is possibly the yummiest dessert I've ever made. That may be true, or it could just be that Ethan was excited to get to eat cheesecake (which is his all time favorite thing in the world). This is pretty easy to make, although it does require some planning ahead as it needs a long time to cook and cool.
What You Need:
For the Crust:
   1 1/2 cups finely crushed regular graham crackers (about 20 squares)
   1/3 cup butter or margarine, melted
   3 TBS sugar
For the Cheesecake:
   1 package (8 oz) cream cheese, softened
   1/2 cup ricotta cheese
   3/4 cup sugar
   2 eggs
   2 TBS butter or margarine, melted and cooled
   1 1/2 TBS cornstarch
   1 1/2 TBS flour
   1/2 TBS vanilla extract
   1 cup sour cream
   toppings of choice, for example: fresh fruit, chocolate syrup, blackberry sauce
What You Do:
For the Crust:
    In medium bowl, stir all ingredients until well mixed. Press mixture firmly against bottom of 9-inch baking dish.
For the Filling:
    In a mixing bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add butter, cornstarch, flour and vanilla; beat until smooth. Fold in sour cream. Pour on top of your graham cracker crust. Bake, uncovered, at 325 degrees for 1 hour. Do NOT open oven door. Turn oven off. Let cheesecake stand in closed oven for 2 hours. Cool completely on a wire rack. Chill several hours or overnight. Top each square with topping of choice, if desired (Ethan actually prefers his without any toppings, weirdo).

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