Fruited Cheesecake

• 3 tablespoons margarine melted
• 15 ounces ricotta cheese
• 3/4 cup sugar
• 1/2 cup light cream (half&half)
• 1/4 cup flour, all-purpose
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/4 cups vanilla wafer crumbs
• 2 cups assorted fruits
• 13 cup currant jelly
• 1 teaspoon brandy optional

1. Lighty grease sides of 8 or 9-inch springform pan.
2. Combine crust ingredients; mix well.
3. Press evenly over bottom of pan.
4. Chill while preparing filling.
5. In bowl of electric mixer, combine cheese, sugar, half/half, flour and vanilla and salt; blend until smooth.
6. Add eggs one at a time; blend until smooth.
7. Pour batter over crust.
8. Bake at 350F (180C) for 1 hr or until center is just set.
9. Turn off oven; cool in oven with door open for 30 min.
10. Remove to wire rack; loosen from rim of pan.
11. Cool completely; chill 4 hr.
12. Topping may be prepared up to 3 hr ahead.
13. Arrange fruit in concentric circles attractively over surface of cake.
14. Heat jelly with brandy until melted.
15. Brush over fruit; chill 30 min to set glaze.

margarine, ricotta cheese, sugar, light cream, flour, vanilla, salt, eggs, vanilla wafer crumbs, assorted fruits, currant jelly, brandy optional

Taken from recipeland.com/recipe/v/fruited-cheesecake-45386 (may not work)