FILLING:

2 (8 oz.) pkgs. Philadelphia cream cheese
2 c. Ricotta cheese
3 eggs
2/3 c. sugar
1 1/2 tsp. vanilla

Beat together until creamy.

CRUST:

1 1/2 pkgs. Cinnamon Graham crackers
1 stick butter or Morning Blend 40/60

Process in food processor. Press into rectangular glass baking dish. Pour filling onto shell and bake in 350 degree oven for 25 to 30 minutes. Remove and cool.

TOPPING:

1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla

Beat together and pour on top of cooled cheesecake and bake an additional 10 minutes at 350 degrees.

NOTE: Serve cold with fresh strawberries and a cup of espresso or capuccino.