lemon ricotta cheesecake

Ingredients For lemon ricotta cheesecake

• 1 1/2 c

  vanilla wafer crumbs (about 45 wafers)
• 1/4 c

  butter or margarine, melted
• 1 tsp

  grated lemon peel
• FILLING
• 2 pkg

  (8oz. each) cream cheese, softened
• 1

  carton (15oz.) ricotta cheese
• 1 1/4 c

  sugar
• 1/4 c

  cornstarch
• 4

  eggs
• 2 c

  half and half cream
• 1/3 c

  lemon juice
• 3 tsp

  grated lemon peel
• 2 tsp

  vanilla extract
• fresh mint and lemon slices, optional