1/3 c. butter
1 3/4 c. crushed vanilla wafers

FILLING:

1 lb. ricotta cheese
1/2 c. buttermilk
2 eggs
1/2 c. sugar
1 tsp. vanilla extract
1 tbsp. all-purpose flour

TOPPING:

1 3/4 c. plain yogurt

GARNISH:

Twists of lemon peel

Preheat oven to 325 degrees. Grease an 8 inch springform pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in crushed vanilla wafers. Press mixture in bottom of greased pan. Set aside.

To prepare filling: Beat ricotta cheese and 1/4 cup of buttermilk in a large bowl. Add remaining 1/4 cup of buttermilk and beat until smooth. Beat in eggs, sugar, vanilla and flour. Spoon filling into prepared crust. Bake in preheated oven 50 minutes or until set. Cool before removing from pan. Spread yogurt on cheesecake. Garnish edge of cheesecake with twists of lemon peel.