Note: I used a shallower dish than a 9-inch deep-dish cheesecake pan in this Taste of Home recipe. This meant that I had enough filling for the cheesecake AND six 1-cup ramekins. I cooked them until a sharp knife came out clean - shorter than the recipe called for (which was 70 minutes in the cheesecake pan.)
Crush about 45 vanilla wafers to make 1-1/2 cup. Mix with 1/4 cup melted butter, and 1 tsp. grated lemon zest. Press this onto the sides and bottom of the pan. Bake 325 degrees 10-12 min. until golden brown.
For filling, mix 2 packages of softened cream cheese, 2 cups half-and-half, 1 15-oz. carton ricotta cheese, 1-1/4 c. sugar, 1/4 c. cornstarch and 2 t. vanilla and beat until smooth.
Stir in 1/3 cup fresh lemon juice and 3 tsp. lemon zest. Add four eggs and beat slowly until combined. Pour into crust and/or buttered ramekins.
Bake 325 degrees for 40-50 minutes (or less) just until set and not longer. Knife should be clean but the cheesecake should not be overbaked.
Run knife or spatula around ramekins and unmold upside down. Serve with whipped cream and a garnish of fresh mint.
