Savory Herb Cheesecake

Crust:
1¼ cups fresh rye or pumpernickel breadcrumbs
3 tbsp melted margarine

Filling:
1 15oz. container ricotta cheese
1/2 cup half and half
2 tbsp flour
2 eggs
1/3 cup chopped mixed fresh herbs (such as parsley, basil, mint, rosemary,
tarragon, thyme and oregano)
1/4 cup chopped green onion
1½ tsp finely grated lemon peel
3/4 tsp salt

Lightly grease 9" springfrom pan. Combine crust ingredients; press evenly onto
bottom of pan. Chill while preparing filling.

In bowl, combine ricotta cheese, half and half and flour; blend until smooth.
Add eggs, one at a time, blend until smooth. Blend in fresh herbs, green
onion, lemon peel and salt. Pour into crust; and bake at 350°, 30 to 35 minutes
or until center is just. Remove to wire to cool to room temp.