Italian cheesecake

Preheat oven to 350°F. To prepare crust, combine crumbs, butter and sugar in medium bowl. Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes or until set. Cool before filling. To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer. Add lemon zest and vanilla; mix well. Add eggs one at a time, mixing on low speed just until blended. Pour filling into crust. Bake for 1 hour or until cake is almost set. Run a knife around rim of pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight. To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices.