CRUST:

1 1/3 c. graham cracker crumbs
2/3 c. gingersnap crumbs
1/4 c. sugar
1/3 c. melted butter

FILLING:

5 c. Ricotta
1 1/4 c. sugar, divided
5 eggs, separated
1/3 c. plus 1 tbsp. flour
1 1/2 tsp. vanilla
1 1/2 c. heavy cream

For the crust: Combine the crust ingredients. Mix well and press evenly (1/4 to 1/2 inch thick) over bottom of a 10 inch springform pan. Smooth the extra mixture up the sides of pan. Bake at 325 for 5 minutes.

Filling: Starting with a third at a time, blend the Ricotta on lowest speed of mixer, adding remainder a bit at a time until all is smooth. Add one cup sugar, reserving the rest. Add egg yolks slowly until fully incorporated. Stir the flour into the batter, mixing well. Add vanilla and increase speed slightly. Beat for one minute. Set aside.

Beat egg whites and remaining sugar until stiff peaks form. Using separate bowl and clean beaters, whip cream until stiff peaks form. Fold batter, egg whites and heavy cream together with a rubber spatula. Pour into pan. Bake at 325 degrees for 1 hour and 15 minutes. Let cool in oven for 2 hours. Cool to room temperature. Refrigerate overnight. Top with Mascarpone Topping before serving.

MASCARPONE TOPPING:

1/3 lb. Mascarpone cheese
1/3 lb. cream cheese
1 c. powdered sugar
1 1/2 oz. dark rum
2 c. heavy cream
1 tsp. vanilla

Blend the two cheeses with the beater on the lowest speed. Add sugar and rum. Blend until smooth. Add heavy cream and vanilla. Blend for 5 minutes occasionally scraping down sides of bowl. Smooth over top of cheesecake and garnish as desired.