1 c. coarse graham cracker crumbs
1/4 c. butter, melted
1 (15 oz.) carton ricotta cheese
1 (8 oz.) pkg. cream cheese
4 eggs, lightly beaten
1/2 c. sugar
1/3 c. Bailey's Irish Cream Liqueur
1 tsp. vanilla
1/4 tsp. salt

Combine crumbs and butter; press over bottom of 9 inch springform pan. Chill.

Beat together ricotta and cream cheese until smooth. Add remaining ingredients; beat until smooth. Pour mixture into pan. Bake in preheated 325 degree oven 1 hour and 15 minutes or until firm in middle. Cool 20-30 minutes before removing. Cool completely before serving. Serves 8. For an alternative, try using Chocolate Truffles liqueur instead of Bailey's.