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: Dust off the blender. Drop in 1 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 HO