Instructions: To make crust: Grind the graham crackers (sweet biscuits) in a food processor to fine crumbs, or use 8 ounces ready made graham cracker crumbs in box. Place

In a mixing bowl. Pour the melted butter over the crumbs, and stir to combine. Press into pan 8 inch spring-form pan, lining the base and sides.

Place the cream cheese, ricotta cheese and sugar in a food processor and process until smooth. (Alternatively you can use an electric mixer.) Add the eggs, 1 at a time, mixing well after each addition. Transfer to a bowl (if using a processor) and fold in the flour, sour cream, lemon juice and lemon zest. Pour into the crust-lined spring-form pan. Place the spring-form pan with cheesecake batter inside a larger baking pan, and fill the larger pan carefully with one inch water and place pan in 300 degree F oven (this is called a "WATER BATH" which helps your cheesecake bake evenly and to prevent cracking).

Bake for 1 hour, or until the cheesecake is set in the middle.

Turn off the heat and leave in the oven for another one hour, with the door ajar. Remove from the oven, take cheesecake pan out of water bath, and set aside on cooling rack to cool completely. Refrigerate for at least 2 hours before serving.

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