Beat cream cheese and sugar with electric mixer in large bowl until smooth. Beat in flour and vanilla. Beat in eggs just until well blended. Blend in ricotta cheese, sour cream, lemon rind and lemon juice. Place vanilla wafers in bottom of a 9 inch (23 cm) springform pan. Gently spoon cheesecake batter over wafers. Bake in preheated 160oC (325oF) oven until centre is set but slightly wobbly, about 65 to 70 minutes. Remove from oven; run knife around edge. Return to oven that has been turned off. Let rest 1 hour with door ajar. Remove outer ring. Refrigerate, covered, at least 3 hours before serving. Serve slices topped with 1/3 cup (75 mL) fresh fruit.
Makes: 12 servings.