Set ricotta in a fine strainer, and drain for 30 minutes to remove excess liquid
Arrange rack in lower third of oven and preheat to 350 degrees
Grease an 8 inch springform pan with 2 ½"-high sides with butter
MIx 1 tablespoon sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat.Tap out excess
Transfer ricotta to processor. Puree for 15 seconds.
Scrap down the sides and puree until smooth, about 2 minutes
Add cream cheese; puree until well combined and smooth
Add remaining sugar and all other ingredients; puree together, scraping down sides until smooth, about 30 seconds
Scrape batter into prepared pan.
Bake cheesecake until golden brown and just set, about 1 hour 15 minutes
Transfer to rack and let cool in pan (cake will fall slightly)
Refrigerate uncovered until cool, about 3 hours, cover and cool overnight