Welcome back!  Today, we have another cheesecake recipe, this time putting a little spin on the main attraction of the dish: the cream cheese, in which we incorporated some ricotta cheese. Another variation we implemented was the Ritz cracker crust. Of course, any other crust  would work just fine with this cheesecake, but we wanted to try something a little different - the flavor of the crackers certainly makes for an interesting combination. Ricotta Cheesecake Makes a 9" cheesecake Ingredients: Crust: 2 sleeves of Ritz crackers 5 tablespoons melted butter Filling: 2 8-ounce boxes of cream cheese, room temperature 15 ounces ricotta cheese 1/2 cup lemon juice 1/2 cup sugar 4 eggs 1 teaspoon vanilla 2 tablespoons flour 12-16 ounces cranberry or other fruit preserves (optional) Directions: Prepare the crust: Crush the Ritz crackers. Mix the melted butter into the crushed crackers until even. Press the crust down into the bottom of the cheesecake pan. Bake in the oven at 350°F for