Instructions: Combine first 3 ingredients in a small bowl; cut in butter with pastry blender until mixture is crumbly. Press mixture into a 9 inch spring form pan.

Bake at 475 degree F. for 5 minutes. Cool on a wire rack.

Combine ricotta cheese, 1/2 cup sugar, and 3 tablespoons flour; beat at medium speed with an electric mixer until smooth. Add eggs and next 3 ingredients; beat 4 minutes. Stir in raisins, citron, and almonds, and spoon over crust.

Bake at 350 degrees F. for 1 hour to 1 hour and 15 minutes or until center is set.

Run a knife around edge of cheesecake to loosen; cool in pan or on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan just before serving.

Yield: 12 servings.

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