|Gingersnap cookie crumbs||1 Cup (16 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted (1/2 stick)|
|Ricotta cheese||1 Cup (16 tbs)|
|Cream cheese||16 Ounce, softened (2 packages, 8 ounces each)|
|Almond extract||1 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
1. Combine the gingersnap cookie crumbs, ground almonds and 1/4 cup of the sugar in a medium-size bowl, mixing well. Stir in the melted butter or margarine, blending until crumbly.
2. Cut a piece of cardboard to fit the bottom of a 9-inch round microwave-safe dish and place the cardboard in the dish. Spread the cookie crumb mixture onto the bottom and up the side of the prepared dish.
3. Microwave on Full Power for 1 to 1 1/2 minutes or until just set; cool the dish directly on a heat-resistant countertop.
4. Beat the ricotta cheese in the large bowl of an electric mixer until smooth. Add the cream cheese, the remaining 1 cup sugar and the almond extract, beating until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the flour. Pour the mixture into the cooled crust. 5. Microwave on Medium-High Power for 13 to 15 minutes or until the cake pulls away from the side of the dish. (The center will be soft but will firm upon chilling.) Cool the cheesecake in the dish for 1 hour. Remove the cake from the dish by carefully lifting under the cardboard with 2 spatulas. Chill the cake thoroughly before cutting into wedges.