Delight your senses with this Italian Lemon Cheesecake, featuring a perfect blend of creamy textures and zesty lemon flavors! 

Ingredients for the Crust:
6 graham cracker sheets
4 Tbsp. melted butter
1/4 cup brown sugar
1 pinch sea salt

Ingredients for the Cheesecake:
3 packages (8 oz. each) PHILADELPHIA Cream Cheese, at room temperature
1 and 1/4 cups full-fat ricotta cheese, at room temperature
1 cup sugar
1/4 cup heavy cream, at room temperature
1/4 cup lemon juice
Zest of 1 lemon (about 2 heaping tsp. lemon zest)
1 tsp. vanilla extract
3 eggs, at room temperature

Optional Serving:
About 3 Tbsp. powdered sugar, sifted
1/2 tsp. lemon zest

Directions:
 Prep Ingredients: Ensure all ingredients are at room temperature for a creamy texture.
 Preheat and Prepare: Preheat the oven to 325°F. Set up a water bath in the oven to prevent cracks.
 Make the Crust: Combine graham crackers, butter, sugar, and salt in a food processor until fine crumbs form. Press into the bottom of a springform pan.
 Mix Cheesecake Filling: Beat cream cheese and ricotta until smooth. Add sugar, heavy cream, lemon juice, zest, and vanilla. Mix well.
 Add Eggs: Incorporate eggs one at a time, mixing just until combined. Pour over crust.
 Bake: Bake for 45-55 minutes until set but slightly jiggly. Begin cooling in the oven with the door propped open, then on the counter, and finally chill in the fridge.
 Serve: Dust with powdered sugar and sprinkle with lemon zest before serving.

Enjoy this creamy, citrusy delight at your next gathering, or as a special treat for yourself!