Italian Amaretto Chocolate Ricotta Cheesecake

Italian Cream Cheese Ricotta Chocolate Cheesecake

1 cup chocolate crushed cookie crumbs like Oreos or other chocolate cookies or chocolate graham crackers

1 teaspoon granulated sugar

4 Tablespoons butter, melted and slightly cooled



Filling:



2 (8 oz) packages cream cheese, softened to room temperature

3/4 – 1 cup granulated sugar

2 tablespoons heavy cream

1 cup ricotta cheese

1/2 cup sour cream

2 eggs

1 teaspoon vanilla extract

2 tablespoon Amaretto or almond extract

1/2 cup unsweetened cocoa powder

2 Tablespoons all-purpose flour





Using a food processor, crush the crackers into fine crumbs



Slowly add the melted butter and pulse a few more times.



Press the crumbs in the bottom of a 9 and 1/2 inch springform pan.



Bake 8 to 10 minutes



Preheat the oven to 350 degrees then lower it to 325  when the cheesecake has to cook.



Filling:

In a large mixing bowl, blend together the cream cheese, well-drained ricotta, sour cream whipping cream, cocoa, Amaretto, vanilla extract with a heavy-duty beat till smooth and creamy looking, till well blended, add in the eggs then sugar and flour, about 3 to 4 more minutes.


Pour the mixture into a parchment-lined and lightly sprayed first with cooking oil springform pan.



Bake at 325 for around 45 minutes to an hour.


Chill the cheesecake for at least 5 hours.


Remove from the pan. Serving suggestions: drizzle with hot fudge sauce, chocolate shavings, a dollop of whipped cream or serve plain.