Step 1

To make the graham cracker crust, in a bowl stir together the graham cracker crumbs and brown sugar. Add in the melted butter and stir until well combined. The mixture should resemble wet sand. Pour the mixture into the bottom of a 9-inch springform pan and press it down using a rubber spatula or your hands; set aside.

Step 2

To make the cheesecake filling, in a large bowl combine the room temperature cream cheese and powdered sugar. Mix well using a hand mixer until the cream cheese is smooth and well combined, about 2 minutes. Add in the ricotta cheese and vanilla and continue mixing until the filling is light and fluffy, about 2 minutes.

Step 3

Pour the filling on top of the graham cracker crust. Use a rubber spatula or offset spatula to smooth the top of the cheesecake. Cover the pan with foil or plastic wrap and refrigerate for at least 4 hours or overnight.

Step 4

Once the cake is well chilled, remove the collar of the pan by running a sharp knife around the edge of the cake. Open the collar of the pan and carefully lift it off the cake. Serve as is or garnish with fresh berries.