Preheat oven to 350 degrees. To make crust: Combine the graham cracker crumbs, sugar and melted butter in a medium bowl. Press into the bottom of a greased 8-inch spring form 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 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 oven for 20 minutes, then remove from the oven. Refrigerate at least 4 hours, or overnight. Remove spring form pan sides, slice and serve with berries.