The Cocoa Cheesecake Italian-style

Here is the Cocoa Cheesecake Italian-style. If you love cheesecake, try this delicious Italian cocoa version!

SERVING: Makes 12 servings.

INGREDIENTS:

• 1 envelope (1/3 oz./9g) dry whipped topping mix
• 1 1/2 teaspoons vanilla extract, divided
• 1 3/4 cups (15-oz. container) low-fat part-skim ricotta cheese, drained
• 1/4 cup granulated sugar
• 1/3 cup Cocoa or Dark Cocoa
• 1 envelope (1/4 oz./7g) unflavored gelatin
• 1 cup cold low-fat 1% milk, divided

METHOD:

1. Prepare Vanilla Wafer Crust (see instructions below).
2. Place ricotta cheese in food processor or blender; process until smooth.
3. Stir together cocoa, sugar and gelatin in small saucepan; stir in 1/2 cup milk.
4. Let stand 5 minutes to soften gelatin.
5. Cook over medium heat, stirring constantly, until gelatin is completely dissolved; remove from heat.
6. Add gelatin mixture and 1 teaspoon vanilla to ricotta cheese in food processor; blend well.
7. Pour into medium bowl; refrigerate until mixture mounds slightly when dropped from spoon.
8. Prepare whipped topping mix as directed on package using remaining 1/2 cup milk and remaining 1/2 teaspoon vanilla; fold into cocoa mixture.
9. Pour gently over prepared crust.
10. Cover; refrigerate until firm, about 4 hours.
11. Just before serving, remove side of pan.
12. Cover; refrigerate leftover cheesecake.

Vanilla Wafer Crust

1. Heat oven to 350°F (180°C).
2. Stir together 10 finely crushed vanilla wafer cookies, 1 tablespoon cocoa or dutch processed cocoa and 1 tablespoon melted light corn oil spread.
3. Press onto bottom of 8-inch springform pan.
4. Bake 5 minutes or until set.
5. Cool completely on wire rack.