Chocolate Cheese Cake
Preparation:25 minutes *
Cooking: 1 hour * Serves: 8

In addition to the preparation and cooking times, allow at lease 1 hour and 15 minutes for the cake to cool before serving. This cake satisfies even the most serious "chocoholic". The chocolate makes the cake sweeter than plain versions, but it is still not so sweet that fans of the more tangy cheesecakes won't enjoy it

Nutritional Analysis per Serving:
Calories: 297 Total fat 7g - Saturated fat 2g - Protein 16g - Cholesterol 30mg - Carbohydrates 42g - Sodium 344mg - Dietary Fiber 0mg
Calories from Fat: 21%

- Ingredients -
1/2 cup (1 1/2 oz / 45g) Plus 2 tablespoons graham cracker crumbs
2 tablespoons plus 3/4 cup (6 oz/185 g) sugar
2 tablespoons margarine, melted
2 cups (1 LB/500 g) non-fat ricotta cheese
8 oz (250 g) non-fat cream cheese
1 egg
1 1/2 teaspoons vanilla extract (essence)
1/3 cup (1oz / 30 g) unsweetend Dutch-process cocoa
3 tablespoons all-purpose flour
1 1/2 oz (45 g) semisweet (plain) chocolate, melted and cooled
1/2 cup (4 oz / 125 g) non-fat vanilla yogurt
3 tablespoons non-fat dairy sour cream
1/4 oz (7 g) semisweet (plain) chocolate, grated

- Instructions -

Preheat an oven to 300.F (150.C). Coat the bottom and sides of a 9-inch (23-cm) spring foam pan with non stick cooking spray.
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To Make the crust, in a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar and margarine and stir to mix well. Lightly press the mixture into the bottom of the prepared pan.
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To make the filling, in a food processor with the metal blade or in a blender, combine the ricotta, cream cheese and 3/4 cup (6 oz / 185 g) sugar and process until smooth. Add the egg and the vanilla and process until blended. Gradually add the cocoa, flour and melted chocolate and process until smooth.
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Pour the filling into the crust and bake until the center is set about 1 hour. Turn off the over, prop open the over door and leave the cake in to cool for 15 minutes. Remove the cake from the oven and cool completely in the pan, about 1 hour.
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To make icing, in a small bowl, combine the yogurt and sour cream and stir to mix well
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To Serve, released from the pan, top with a thing layer of the icing and grated chocolate, slice into 8 wedges and divide among the individual dessert plates. Store covered in the refrigerator for up to 4 days.