Drain ricotta cheese in a fine-mesh strainer set over a bowl for 30 minutes to remove excess liquid.

Preheat oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper.

In a medium bowl, combine graham cracker crumbs, melted coconut oil or butter, and optional sweetener. Mix until the texture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden.

While the crust bakes, add all filling ingredients to a blender or food processor. Blend on high for 60-90 seconds until completely smooth with no ricotta lumps visible.

Pour the filling over the hot crust and gently tap the pan on the counter to release air bubbles. Smooth the top with a spatula. Bake for 40-45 minutes until the center jiggles like set gelatin.

Turn off the oven and crack the door open. Let the cheesecake cool inside for 30 minutes. Then remove and cool completely at room temperature for 30 minutes.

Refrigerate for at least 6 hours or overnight until firm. Before serving, run a thin knife dipped in hot water around the edge, then release the springform pan.