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

FILLINGS:

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

TOPPING:

1 3/4 c. plain yogurt

Preheat oven to 325 degrees F (165 C). 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 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.