How to Make It
Combine first 3 ingredients in a small bowl; cut in butter with pastry blender until mixture is crumbly. Press mixture into a 9-inch springform pan.
Bake at 475° for 5 minutes. Cool on a wire rack.
Combine ricotta cheese, 1/2 cup sugar, and 3 tablespoons flour; beat at medium speed with an electric mixer until smooth. Add eggs and next 3 ingredients; beat 4 minutes. Stir in raisins, citron and almonds, and spoon over crust.
Bake at 350° for 1 hour to 1 hour, 15 minutes or until center is set.
Run a knife around edge of cheesecake to loosen; cool in pan on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan just before serving. Garnish, if desired.