Italian cheesecake cookies

Serves: 36

3 lb. Ricotta cheese
6 (8oz) pkg. Cream cheese
4 1/2 c. Organic granulated sugar
12 eggs
1 Tbsp. Vanilla extract
1/2 c. + 1 Tbsp. Cornstarch
1/2 c. + 1 Tbsp. Flour
1 1/2 c. Butter, melted and cooled
3 c. Sour cream
 1 1/2 lemon, juiced
3 c. Apple pie filling

 Directions:

1. Cream together the ricotta cheese and cream cheese. And the sugar and continue beating until smooth.
 Then add in the lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat eggs in one at a time.
 Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until completely blended.

2. Pour batter into an un greased 9x 13- in pan, Bake at 320 for 1 hour.
Then turn off the oven and allow to rest inside for 2 hours.

 3. Remove from oven and cut into squares. Topping each cookie with apple pie filling.