Instructions: Mix crumbs and butter. Press onto bottom of 9 inch springform pan. Bake at 325F for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust.

Bake at 325F for 55 minutes to 1 hour. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minjutes at room temperature before serving. Garnish, if desired. Serve with crackers.

Makes 12 to 14 servings.

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