Preheat oven to 350 F.

Make the crust:

Crush cookies either in food processor or place in a Ziploc bag, carefully bashing with rolling pin or empty wine bottle. Don’t tear the bag. You want fairly fine crumbs.

In a large bowl, mix crumbs with melted butter. A metal spoon works well for this. Mixture may seem dry at first. Keep mixing and butter will be fully distributed.

Press crumb mixture evenly into bottom of 8×8 baking pan. Chill in refrigerator while you make filling.

Note: I find this is a good time to wash the processor, as this recipe also calls for the mixer, and it helps not to have so much washing up afterward. Your call.

Have a baking sheet near the mixer. Make sure your baking tin doesn’t slip on baking sheet surface; my baking sheet is nonstick, and I learned the hard way. Line sheet with foil or Silpat if necessary.

To make the filling, blend the ricotta, mascarpone, cream, and sugar in a mixer with the paddle attachment. Blend until mixture just comes together. It will do so quickly.

Add lemon juice and zest, the extract, eggs, egg yolk, and last, the cornstarch. Remove tin from refrigerator. Place on baking sheet. Pour filling mixture into baking tin. It may come to the very top of pan. Carefully place in oven.

Bake 50-60 minutes. Slater says cheesecake should not brown; if it does, cover with tinfoil. Cheesecake is ready when a knife comes out cleanly and top is firm, especially at edges. Mine was ready in 50 minutes.

Cool for an hour in turned-off oven, then place tin on rack and allow to cool completely before covering and refrigerating overnight.

Serve topped with fresh cherries or jam.

May be double-wrapped in plastic wrap, another layer of foil and frozen up to one month. Keeps well refrigerated for a few days.