1 1/2 c Graham cracker crumbs, coars
4 tb Butter, melted
15 oz Cheese, ricotta
8 oz Cream cheese
4 Eggs, lightly beaten
1/2 c Sugar
1/3 c Bailey's
1 ts Vanilla
1/4 ts Salt
Combine crumbs and butter, press over bottom and sides of greased
9-inch springform pan. Chill. Preheat oven to 325 degrees. Beat
together ricotta and cream cheese until smooth. Add remaining
ingredients, beat until smooth. Pour mixture into pan. Bake 1 hour
and 15 minutes or until firm in middle (place a shallow pan of water
in oven to cook under my cheesecakes so they don't crack). Cool
20-30 minutes in pan. Cool completely.
