Preheat oven to 350° F

Mix together graham cracker crumbs, butter and sugar

Press into the bottom and up the sides of a 9-inch springform pan to form a crust

Bake 8 minutes

Cool, then wrap aluminum foil around bottom and up the sides of pan in preparation for water bath

Heat all ingredients over medium heat, stirring often and crushing some of the berries, until bubbly

Cool and refrigerate until ready to use

Beat cream cheese and ricotta until smooth

Add reaming ingredients and mix until combined and smooth

Pour batter into crust and smooth the top

Place the cheesecake inside a large roasting pan and move to oven

Carefully pour boiling water into the roasting pan about an inch up the sides of the springform pan

Bake about an hour, until center is almost set but still jiggly

Turn off oven, crack open door and leave cheesecake inside one hour

Remove from oven and cool completely at room temperature then refrigerate until fully set (overnight)

Remove from springform pan and serve with berry topping

Enjoy!