(This time I made the shell, but you can always use cookie crumbs) Mix the butter with 1/2c of sugar. Add the flour. Pre-heat the oven and bake for 10 min (374F)
Mix the cream cheese with the ricotta, the sour cream, a cup of sugar and the corn flour. Add one egg and blend the mix before adding another. Make sure everything is mixed properly, with no lumps.
Cover the shell with the mix and bake for 1 hour (302F), until the mix is brown.
Let the cheesecake cool before putting it in the fridge for 3 hours.
I chose strawberries and blueberries for a final touch, but you can add chocolate sauce, whipped cream, etc.
Enjoy it! 💕