Cinnamon Sparkled Cheesecake

3 cups coarse Keebler Cinnamon Crisp Cracker crumbs
1/2 cup butter or margarine, melted
1 (15 ounce) container ricotta cheese
8 ounces cream cheese
4 eggs, lightly beaten
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons Keebler Cinnamon Crisp Cracker
crumbs to sprinkle on top

In medium mixing bowl, combine crumbs and butter. Stir with a fork to blend. Press mixture over bottom and up sides of greased 9-inch springform pan.

In large mixing bowl, beat Ricotta and cream cheese together until smooth. Add eggs, sugar, vanilla extract and salt; beat until thick and smooth. Pour cheese mixture over crumbs in springform pan.

Bake in preheated 325 degree F oven for 1 hour and 15 minutes or until knife inserted near center comes out clean. Cool 20 minutes in pan before removing sides.

Cool completely and refrigerate until ready to serve.