Instructions: Preheat oven to 375 degrees.

From lemons, grate 4 teaspoons of peel and squeeze 1/3 cup juice.

In small saucepan, melt butter over low heat; stir in 1 teaspoon lemon peel. Pour butter mixture into a 9-inch springform pan. Add wafer crumbs and stir until moistened. With hand, press mixture firmly onto bottom of pan. Bake 10 minutes, or until golden. Cool on wire rack about 30 minutes. Wrap outside of pan with heavy-duty foil. Reduce oven temperature to 325 degrees.

In a small bowl, combine sugar and cornstarch until blended. In large bowl, with mixer at medium speed, beat cream cheese and ricotta until smooth, about 5 minutes; slowly beat in the sugar mixture. Reduce speed to low; beat in eggs, half-and-half, lemon juice, vanilla and remaining 3 teaspoons lemon peel just until blended, scraping bowl often with rubber spatula.

Pour batter into crust. Bake 1 hour and 15 minutes; turn oven off and let cheesecake stand in oven for 1 hour.

Remove cake from oven. Discard foil and cool completely in pan on wire rack. Cover and refrigerate until well-chilled, at least 6 hours or overnight. To serve, remove side of pan and place cake on plate. Cut with a knife dipped in warm water, wiping knife clean between slices.

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