Walnut Brownie Cheesecake

• 1 1/4 cups fine chocolate wafer crumbs, processed in blender or food processor (about 25 cookies)
• 3 tablespoons margarine, melted
• FILLING
• 4 cups light ricotta cheese (30 oz.)
• 1 1/4 cups light brown sugar, packed
• 1/3 cup unsweetened cocoa powder
• 1/2 cup half-and-half
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup walnuts, coarsely chopped (2 oz.)
• confectioners' sugar (optional)

1. Lightly grease sides of 8 or 9-inch springform pan.
2. Combine crust ingredients; mix well.
3. Press evenly over bottom of pan.
4. Chill while preparing filling.
5. In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth.
6. Add eggs, one at a time; beat until smooth.
7. Stir in walnuts.
8. Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes.
9. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
10. Cool completely; chill at least 4 hours.
11. If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.

chocolate wafer crumbs, margarine, filling, light ricotta cheese, light brown sugar, cocoa, flour, vanilla, salt, eggs, walnuts, confectioners

Taken from www.food.com/recipe/walnut-brownie-cheesecake-3189 (may not work)