Break up graham crackers and place in food processor. Process until they look sand. Place them in a large bowl and stir in melted butter and sugar until the mixture resembles wet sand. Pour into a 9” springform pan and gently press the crumb mixture on the bottom and up the sides of the pan, making sure the crust is uniformly thick. We use a metal measuring cup to gently press the crust into the bottom and sides of a spring form pan (or a 9”inch pie pan). Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat the ricotta cheese, sugar, lemon juice, vanilla and lemon zest until it’s light and fluffy about 2 minutes. Slowly add the heavy cream and continue to beat until the mixture thickens and increases in volume, 3-4 minutes.

Pour filling into prepared crust and smooth out the top with a spatula. Top with candied lemons, if using. Refrigerate at least 3 hours or preferably overnight.