1 1/2 c. coarse graham cracker crumbs
1/2 stick 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. Amaretto di Saronno
1 tsp. vanilla
1/4 tsp. salt

Combine crumbs and butter; press over bottom and sides of greased 9-inch springform pan. Chill. Preheat oven to 325 degrees. Beat together Ricotta and cream cheese until smooth. Add remaining ingredients; beat until smooth. Pour mixture into pan. Bake 1 hour and 15 minutes or until firm in middle. Cool 20-30 minutes in pan before removing. Cool completely before serving. Makes one 9-inch cheesecake.