A Very flavorful recipe for baked lemon cheesecake with a chocolate crust and pretty chocolate topping.
Preheat oven to 375 degrees F.
Wrap the bottom of a 9-inch s pringform pan with a piece of aluminum foil.
To make the crust, In a medium bowl, stir together the cookie crumbs, chopped nuts, butter and sugar until well blended.
Press the crumbs over the bottom of the pan and about 2 inches up the side.
Bake for 12 minutes.
Place on a cooling rack to cool to room temperature.
Reduce oven temperature to 300 degrees F.
Beat the cream cheese, ricotta, flour and salt on medium speed until light and fluffy, about 5 minutes.
Add the sugar and continue to beat until well blended and smooth.
Add the vanilla extract, lemon juice, and lemon zest.
Add the eggs one at a time and beat just until blended.
Pour gently into pan.
Bake for 55-65 minutes or until the center is almost set.
Cool completely on a wire rack. for 1-2 hours.
Refrigerate for atleast 6 hours.
Remove the side of the springform pan and carefully unmold.
Sprinkle chocolate shavings over the top to serve.