Cinnamon Sparkled Cheesecake

3 cups coarse Keebler Cinnamon Crisp Cracker crumbs
1/2 cup butter or margarine, melted
1 (15 ounce) container ricotta cheese
8 ounces cream cheese
4 eggs, lightly beaten
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons Keebler Cinnamon Crisp Cracker
    crumbs to sprinkle on top

In medium mixing bowl, combine crumbs and butter. Stir with a fork to blend. Press mixture over bottom and up sides of greased 9-inch springform pan.

In large mixing bowl, beat Ricotta and cream cheese together until smooth. Add eggs, sugar, vanilla extract and salt; beat until thick and smooth. Pour cheese mixture over crumbs in springform pan. Bake in preheated 325 degree F oven for 1 hour and 15 minutes or until knife inserted near center comes out clean. Cool 20 minutes in pan before removing sides. Cool completely and refrigerate until ready to serve. Sprinkle top with Keebler Cinnamon Crisp Cracker crumbs, if desired.