Ricotta Cheesecake

Crust:  1 cup crushed graham cracker crumbs        

Topping:  1 cup sour  cream               1/4 cup sugar                                                              

           1/4 cup melted butter                                            2 Tablespoons

                                                                                              sugar

                                                                                       1 teaspoon vanilla

          Filling:

2 - 15 oz containers Ricotta Lite cheese                  1/2 cup half and half

1/2 cup sugar                                                         2 Tablespoons flour

1 Tablespoon fresh lemon juice                              1 teaspoon finely grated

                                                                                 lemon peel

1/4 teaspoon salt                                                    2 eggs

Combine crust ingredients.  Mix well.  Press evenly over bottom and press up the sides 1 1/2 inches of a 8" or 9" springform pan.  chill while preparing filling.  In bowl mix on low speed combine cheese, half and half, sugar, flour, lemon juice, lemon  peel  and salt.  Add eggs one at a time.  Blend until smooth.  Pour into crust.  Bake at 350 for 50 minutes or until center is set.  Remove from oven.  Beat sour cream, sugar and vanilla.  Gently spoon onto the warm cake.  Spread evenly.  Return to the oven for 10 minutes.  Turn off the oven.  Cool in the oven with the door propped open for 30 minutes.  Remove to wire rack and cool.  Chill for 3 hours.  Makes 8 servings