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| 11/2 | cups | graham cracker crumbs | |
| 1/2 | stick | butter | melted |
| 15 | ounces | ricotta cheese | |
| 8 | ounces | cream cheese | |
| 4 | large | eggs | lightly beaten |
| 1/2 | cup | sugar | |
| 1/3 | cup | amaretto liquer | |
| 1 | teaspoon | vanilla extract | |
| 1/4 | teaspoon | salt |
Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan.
Chill.
Preheat oven to 325.
Beat together ricotta and cream cheese until smooth.
Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle.
Cool 30 minutes in pan before removing.
Cool completely (preferrably in refrigerator overnight) before serving.
Top with fresh fruit, or jam.
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