Classic cheesecake

I tried this recipe off of a Lactantia cream cheese package last summer and everyone loved it. I had changed a few of the ingredients because I didn't have everything on the list, here's what you'll need:

For the crust:
(serves 8)
9'' inch foil pie pan
1 1/4 cups graham cracker crumbs
2 tbsp melted butter or margarine

Filling:
1 package kosher cream cheese room temperature
(the real recipe calls for 2 packages cream cheese, but I find this version lighter)
1 pint ricotta cheese
2 medium eggs
1/2 cup sugar
1 tbsp lemon juice
1 tbsp lemon peel, grated
1 tsp vanilla extract

Preheat the oven to 325F. Melt the butter and mix it with the crumbs till everything is coated, then spray a 9'' pie pan with Pam and press the crumb mixture into the bottom and sides, bake for 5 minutes and cool.
In a mixer or even blender beat or blend, softened cream cheese (do not over beat), the ricotta then add the sugar, the eggs, one at a time, beating after each addition, then add the vanilla, lemon rind and juice.
Pour the mixture into the pre-baked crust and bake 45 to 50 minutes or until almost cooked (the center should be a little wobbly). Let it cool then refrigerate for a few hours or overnight. You can serve it as is or with a strawberry coulis. Enjoy!