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.