Recipe - Jamocha Cheesecake

Nonstick cooking spray
15 Chocolatewafer cookies
1 Container; (15 oz) partskim
ricotta cheese
One fourth cup Europeanstyle unsweetened
cocoa powder
One fourth cup Sugar
1 Envelope unflavored gelatin
One half cup Doublestrength coffee
Three fourths cup Skim milk
1 teaspoon Vanilla extract
1 teaspoon Rum extract
1 Container; (8 0z) nondairy
whipped topping

1. Grease 8 inch springform pan with cooking spray. Crush all but 2
cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor,
blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and
coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in
milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir
until thickened. Fold in all but One half cup topping; pour into loaf pan.
Cover; chill at least 4 hours.

2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish
with reserved topping and cookies. Makes 12 servings, 162 calories each.

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by sooz kirkland@gj.net on Mar 23, 1998