Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking.

In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of your prepared springform pan. Bake for 10 minutes, then remove and let cool.

In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 3 minutes. Add the ricotta cheese and continue beating until well combined.

Gradually add the sugar while continuing to mix. Add eggs one at a time, mixing well after each addition but avoiding overmixing. Fold in the flour, lemon zest, lemon juice, vanilla extract, and salt until just combined.

Pour the filling into the pre-baked crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 60-70 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Remove from the water bath, run a knife around the edge of the cheesecake, and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight.

Before serving, carefully remove the sides of the springform pan. Garnish with your choice of toppings if desired.