Total Calories: 355
Mix crumbs and butter. Press onto bottom of 9-inch springform pan. Bake at 325° for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325° for 55 minutes to one 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 minutes at room temperature before serving. Garnish, if desired. Serve with crackers. Also great served with fresh fruit for brunch.
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