To make the graham cracker crust, in a bowl stir together the graham cracker crumbs and brown sugar. Add in the melted butter and stir until well combined. The mixture should resemble wet sand. Pour the mixture into the bottom of a 9-inch springform pan and press it down using a rubber spatula or your hands; set aside.
To make the cheesecake filling, in a large bowl combine the room temperature cream cheese and powdered sugar. Mix well using a hand mixer until the cream cheese is smooth and well combined, about 2 minutes. Add in the ricotta cheese and vanilla and continue mixing until the filling is light and fluffy, about 2 minutes.
Pour the filling on top of the graham cracker crust. Use a rubber spatula or offset spatula to smooth the top of the cheesecake. Cover the pan with foil or plastic wrap and refrigerate for at least 4 hours or overnight.
Once the cake is well chilled, remove the collar of the pan by running a sharp knife around the edge of the cake. Open the collar of the pan and carefully lift it off the cake. Serve as is or garnish with fresh berries.
If you are making your own graham cracker crumbs, pulse about 14 full sheets of graham crackers in a food processor until crumbly.
If you don't have a springform pan this can be made in a 9 x 9 inch baking dish or a pie pan.
Be sure you are using room temperature cream cheese and ricotta cheese.
Drain the ricotta before using.
You can make this cheesecake up to a day in advance. Be sure it chills for at least 4 hours before serving.
Fresh berries make a nice garnish but you can also serve as is or with a dollop of whipped cream on top.