Classic Italian Cheesecake

• 1 cup graham cracker crumbs
• 3 Tbsp. butter or margarine, melted
• 2 Tbsp. sugar
• 4 cups POLLY-O Original Ricotta Cheese
• 1-1/4 cups sugar
• 1/4 cup flour
• 1/2 cup whipping cream
• 2 tsp. vanilla
• 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 5 eggs

1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, butter and 2 Tbsp.
3. sugar.
4. Press firmly onto bottom of pan.
5. Bake 10 min.
6. Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and the flour in large bowl with electric mixer on medium speed until well blended.
7. Add whipping cream, vanilla and zest; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
9. Pour over crust.
10. Bake 1 hour and 20 min.
11. or until center is almost set.
12. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
13. Refrigerate 4 hours or overnight.
14. Store leftover cheesecake in refrigerator.

graham cracker crumbs, butter, sugar, pollyo original ricotta cheese, sugar, flour, whipping cream, vanilla, lemon zest, eggs

Taken from www.kraftrecipes.com/recipes/classic-italian-cheesecake-74290.aspx (may not work)