Preheat oven to 350º.
Prepare 1 10-inch spring form pan coating the sides and bottom with butter.
In a zip-log bag, gently roll a rolling pin over the graham crackers until crumbs are fine, dusty and consistency.
Dust the bottom and sides of the pan with graham crackers.
Drain the excess water from the ricotta cheese.
In a large mixing bowl, whip the mascarpone and sugar - be sure to add the sugar gradually. Whip on high speed with an electric hand mixer until light and fluffy.
Add in the ricotta, lemon zest, and lemon juice. Beat on high for a couple of minutes to ensure there are no lumps.
Add 1 egg at a time - make sure it is completely mixed in before adding the next egg. Continue beating on high until creamy.
Add the vanilla and continue to beat all ingredients.
Lastly, gradually add in flour, a little bit at a time and beat all ingredients together to form a smooth batter.
Pour the batter into the prepared spring form pan and gently smooth out top.
Bake the cheesecake for 1-1/2 hrs until golden brown on top. Gently test with your finger - the top should spring back a bit. If the batter ripples under the surface too much, it probably needs more time in the oven.
Shut the oven off and leave the cheesecake in the oven for another 1-1/2 hours. Make sure there are NO SUDDEN MOVEMENTS IN THE KITCHEN AS IT IS BAKING AND COOLING IN THE OVEN TO KEEP IT FROM CRACKING!!
Gently remove the cheesecake from the oven and allow it to cool at room temperature for about another hour.
Remove from the spring form pan. To unmold, slide a thick knife gently around the edges to release the sides of the pan.
Gently cover the cheesecake in plastic wrap and aluminum foil.
Refrigerate overnight to allow it to set completely.
If you want to put fresh black berries and raspberries on top, but sprinkle a little dusting powder and then put fruit on it. You can also use strawberries.