Strawberry Cheesecake

Crust:

3/4 cup graham cracker crumbs

2 tbl. margarine, melted

Filling:

15 ounces ricotta cheese

8 ounces yogurt

1 cup sugar

2 tbl. flour

2 tbl. lemon juice

8 ounces cream cheese

4 eggs

2-1/2 tsp. vanilla

2 cups strawberries, sliced

In a bowl combine graham cracker crumbs and melted margarine. Pat into a 9-inch springform pan; set aside. In a blender, combine ricotta cheese, yogurt, sugar, flour, and lemon juice. Cover and blend until smooth; set aside. In a large mixer bowl, beat cream cheese on medium speed with an electric mixer until smooth. Slowly add the ricotta cheese mixture, eggs, and vanilla to the cream cheese mixture; beating on low speed until combined. Pour into prepared pan. Bake at 325° for 1 hour, or until the  center is nearly set. Cool for 30 minutes, remove the sides of the pan, then cool completely. Chill for 4 to 6 hours. Top with sliced strawberries.