Lemon Ricotta Cheesecake

I love cheesecake! I never thought of using ricotta cheese in one. Must try this sometime.

Crust:

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest

Filling:

2 pounds fresh, whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Complete instructions at 12 Tomatoes