Yield: 6 Servings
|1½ cup||Graham cracker crumbs, coars|
|4 tablespoons||Butter, melted|
|15 ounces||Cheese, ricotta|
|8 ounces||Cream cheese|
|4 eaches||Eggs, lightly beaten|
Combine crumbs and butter, press over bottom and sides of greased 9-inch springform pan. Chill. Preheat oven to 325 degrees. Beat together ricotta and cream cheese until smooth. Add remaining ingredients, beat until smooth. Pour mixture into pan. Bake 1 hour and 15 minutes or until firm in middle (place a shallow pan of water in oven to cook under my cheesecakes so they don't crack). Cool 20-30 minutes in pan. Cool completely.