Crust: In a large bowl: put graham cracker crumbs. Knead in half stick of butter. Press onto bottom of 23 cm prepared spring form pan. Chill for about 15 minutes before filling.
Filling: In blender combine1 tub of ricotta (16 oz) 1 brick of cream chesse (12 oz), half tsp vanilla, one third cup sugar, 2 eggs and quarter stick of butter. Blend until smooth. Pour GENTLY on top of crust. Repeat for seond half of ingredients. Bake @ 325 NO HOTTER for about an hour and a quarter. Check frequently! It is done when center starts to firm up and sides begin to pull away from pan. Turn off the oven and allow to cool SLOWLY. Chill for at least 6 hours before serving.