This super easy Italian cheesecake is the real deal. Not only it is delicious but very tasty. If you like cheesecake you are going to like this variation.Ingredients: 1 cup HONEY MAID Graham Cracker Crumbs, 3 Tbsp. butter or margarine, 2 Tbsp. sugar, 4 cups ricotta cheese, 1-1/4 cups sugar, 1/4 cup flour, 1/2 cup whipping cream, 2 tsp. vanilla, 1 tsp. grated lemon zest, 5 eggs.

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar.Press firmly onto bottom of pan. Bake 10 minutes.MEANWHILE,  beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended.Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

BAKE 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.