Ricotta Cheesecake

• 1-1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/3 cup butter, melted
• 2 cartons (15 ounces each) ricotta cheese
• 1 cup sugar
• 3 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• , or cherry pie filling, optional

1. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. Place on a
3. . Bake at 400u0b0 for 6-8 minutes or until crust is lightly browned around the edges. Cool on a wire rack.
4. In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.
5. Place pan on a
6. . Bake at 350u0b0 for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.

graham cracker crumbs, sugar, butter, cartons, sugar, eggs, flour, vanilla, cherry pie filling

Taken from www.tasteofhome.com/recipes/ricotta-cheesecake/ (may not work)