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For the crust: Place the graham crackers in a food processor and pulse until fine crumbs are formed. Add the butter and pulse again to combine. Transfer to the bottom of an 8-inch springform cake pan and press against the bottom of the pan. Bake for 8 to 10 minutes. Let cool.
For the filling: Beat together the cream cheese and ricotta with an electric mixer. Add the sugar, vanilla and egg and beat until well blended. Pour the mixture into the prepared crust. Place on a baking sheet and bake until the center is set and the edges are golden, 25 to 30 minutes. Let cool to room temperature, and then refrigerate overnight.