FILLING:

3 lbs. Ricotta cheese
1 c. sugar
1 c. heavy cream
4 eggs
1/2 c. flour
2 tsp. orange rind
2 tsp. vanilla extract
1 c. mini chocolate chips
1 c. white raisins

CRUST:

1 1/2 c. cookie crumbs (i.e. vanilla wafers, sugar cookies, Anisette toast or Amaretti cookies)
1/4 c. sugar
6 tbsp. melted butter

Combine cookie crumbs, sugar and melted butter in a 10 inch spring form pan. Press crumbs over bottom of pan. Refrigerate for 30 minutes.

Meanwhile, combine Ricotta, sugar, cream and eggs in a large mixing bowl with electric mixer at low speed. Increase to medium speed and add orange rind, vanilla and flour. Mix for 3 minutes until smooth.

Stir in chocolate chips and raisins with spoon.

Remove crust from refrigerator and grease side of spring form pan with butter or spray shortening.

Pour batter into crust and bake at 325 degrees for 1 hour or until center is firm. Let set in oven for 1 additional hour after heat is turned off.