Preheat oven to 350 degrees. To make the crust: Combine the graham cracker crumbs, sugar and melted butter in a medium bowl. Press into the bottom of a greased 8-inch springform pan. Set aside.
To make the cheesecake filling: Beat the cream cheese until very smooth. Add the eggs, one at a time, and ¾ cup sugar until the mixture is smooth.
Whisk in the ricotta and lemon juice until smooth, then add the vanilla extract, vanilla bean and flour/cornstarch until thoroughly incorporated.
Pour batter into the prepared pan and bake 40-50 minutes or until barely set. Turn the oven off and cool cake in the oven for 20 minutes, then remove from the oven. Refrigerate at least 4 hours, or overnight. Remove springform pan sides, slice and serve with berries.
View the recipe instructions at The Gourmet RD
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