Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.

Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.

In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine.

Firmly pat the mixture into the prepared pan. Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.

Reduce oven to 325 degrees (F).

In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and ricotta cheese until completely smooth, scraping the bowl as needed.

Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.

Add in the heavy cream and gently stir until it's evenly combined. Finally, fold in the flour.

Pour filling into prepared crust and, using a silicone spatula, smooth the top.

Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.

Carefully place the pan in the oven and bake for 1 hour and 15 minutes.

Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.

Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 (preferably 8) hours.

Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.

In a medium saucepan over medium-high heat, bring lemon juice and sugar to a boil. Cook, stirring occasionally, until sugar has completely disintegrated into the mixture.

Add lemon zest and berries and bring mixture to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally and slightly mashing down the berries, for 10 minutes.

Remove from heat. Stir in vanilla extract and Grand Marnier.

Pour sauce into a bowl and cool to room temperature.

Spoon over cheesecake right before serving. For additional pizazz, generously garnish with fresh raspberries, blueberries, and blackberries, plus fresh mint sprigs!