Mix ricotta, heavy cream, sour cream, sugar and flour. Add eggs one at a time and blend. Stir in anisette.
Preheat oven to 400 degrees F. Put anisette cookies that have been crushed fine in bottom of springform pan that has been coated with butter so the cookies stick to it. Pour ricotta mixture over the toast.
Bake for 1 hour. Leave cake in oven for about 1/2 hour but turn it off. You might keep in a little longer or until it is brown. Let it settle and refrigerate.