3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
2 lb fresh ricotta at room temperature 30 minutes
6 large eggs at room temperature 30 minutes
2/3 cup sugar
1/4 cup all-purpose flour
1 1/2 teaspoons grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
Preheat oven to 325F with rack in lower third.
Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.
Whisk together remaining ingredients and pour into crust.
Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
Cool in pan on a rack (cake will sink a little).
Serve cheesecake warm or at room temperature.