1 1/4 c. graham cracker crumbs
1/3 c. butter, melted
1 c. sugar
1/4 tsp. ground nutmeg or 1/2 tsp. ground mace
2 (15 oz.) containers whole milk ricotta cheese
2 c. fresh blueberries, rinsed and drained
3 tbsp. sugar
5 eggs
3 tbsp. all-purpose flour

TO PREPARE CRUST: In medium bowl, combine crumbs and 3 tablespoons sugar; blend in butter. Press evenly onto bottom of 9 x 1 1/2 inch springform, or false-bottom, cake pan. Preheat oven to 350 degrees.

TO PREPARE FILLING: In large bowl of electric mixer, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour, and mace, beating until well blended. Add cheese, mix well. With rubber spatula, fold in blueberries. Pour into prepared pan and place on cookie sheet. Bake about 1 1/4 hours or until center is almost set. TURN OFF HEAT. Keep cake in oven 20 more minutes. Cool on rack. Chill 4 or more hours. When ready to serve, run knife around edge of pan to loosen. Remove side of pan. Garnish top with fresh blueberries and mint leaves, if desired. Makes 8 to 10 servings. NOTE: Best when served chilled, preferably the next day.