Heat oven to 350°F. In medium bowl, combine crushed crackers and margarine; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan.
In large bowl, combine ricotta, feta and cream cheese; beat until creamy. Add eggs 1 at a time, beating well after each addition. Stir in all remaining ingredients. Pour mixture into crust-lined pan.
Bake at 350°F. for 35 to 40 minutes or until center is just about set. Cool 30 minutes.
Loosen edges of cheesecake with small metal spatula or knife; cool 30 minutes or until completely cooled. Refrigerate at least 4 hours before serving.
To serve, carefully remove sides of pan; place base of pan and cheesecake on serving plate. Cut into thin wedges. Serve with assorted crackers. Store in refrigerator.