Lemon Ricotta Cheesecake

1.In a small bowl, combine wafer crumbs, butter and 1 teaspoon lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool.
2.In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and 3 teaspoons zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet. Bake at 325° for 70-80 minutes or until center is almost set.
3.Cool on a wire rack for 1 hour then minutes. Refrigerate overnight.
4.Carefully run a knife around edge of pan to loosen; serve immediately.