2 cups crushed vanilla oreos OR vanilla wafers
1 3/4 cups sugar
1/4 cup melted butter
1 pound cream cheese
1 pound ricotta cheese
2 cups sour cream
1/2 cup flour
6 eggs
1 teaspoon freshly grated lemon zest
1 tablespoon vanilla extract
fresh fruit mixture (see recipe below)

preheat oven to 350°. grease a 10″ springform pan.

to make the crust, combine crushed cookies, 1/4 cup sugar, and melted butter in a food processor. this will make a thick crust; if you want less crust, halve the recipe.

press mixture down flat into prepared springform pan.

bake crust for 12 minutes. set aside. reduce oven heat to 325°.

cream the cheeses on medium speed until soft and blended. add the remaining sugar and mix well, about 3 minutes.

add the sour cream and mix for another minute. reduce speed to low and add flour.

add eggs one at a time, scraping down the bowl after each addition. add lemon zest and vanilla extract.

pour batter into prepared pan. wrap the bottom and sides of the springform pan in aluminum foil to prevent any leaks, then bake in a water bath for 1 hour and 15 minutes. check cheesecake after 1 hour.

when cake is removed from oven, remove it from the water bath. let cool on a wire rack for 20 minutes. refrigerate for at least 4 hours; overnight works best.

FRESH FRUIT MIXTURE:

3 cups diced strawberries OR fresh fruit
juice of 1 lime
1/3 cup sugar

mix together and let macerate overnight. place on top of cheesecake when ready to serve.

6 servings