Easy, Creamy Ricotta Cheesecake

Ingredients

• 1-2/3 cups zwieback, rusk or plain biscotti crumbs
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup butter, softened
• FILLING:
• 2 cartons (15 ounces each) ricotta cheese
• 1/2 cup sugar
• 1/2 cup half-and-half cream
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs, room temperature, lightly beaten
• TOPPING:
• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract