32 Ounces ricotta cheese — softened
24 Ounces cream cheese — softened
2/3 Cup sugar
3 Large eggs — beaten
1 Teaspoon vanilla
1/2 Box graham cracker crumbs
1/4 Pound butter, unsalted — softened
Crust: In a large bowl: put graham cracker crumbs. Knead in 1/2 stick of butter. Press onto bottom of 9″ prepared spring form pan. Chill for about 15 minutes before filling.
Filling: In blender combine1 tub of ricotta (16 oz) 1 brick of cream chesse (12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of butter. Blend until smooth. Pour GENTLY on top of crust. Repeat for seond half of ingredients. Bake @ 325 NO HOTTER for about an hour and a quarter. Check frequently! It is done when center starts to firm up and sides begin to pull away from pan. Turn off the oven and allow to cool SLOWLY. Chill for at least 6 hours before serving.