Cannoli Cheesecake

• 1 pkg. (10 oz.) square shortbread cookies, finely crushed (about 2 cups)
• 1/4 cup butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1/2 cup POLLY-O Natural Part Skim Ricotta Cheese
• 1 tsp. vanilla
• 3 eggs
• 3/4 cup miniature semi-sweet chocolate chips
• 1 tsp. orange zest
• 1/2 cup pistachios, chopped

1. Heat oven to 325F.
2. Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Beat cream cheese and sugar in large bowl with mixer until blended.
5. Add ricotta cheese and vanilla; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Stir in chocolate chips and orange zest; pour over crust.
8. Bake 55 min.
9. or until center of cheesecake is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim.
11. Refrigerate cheesecake 4 hours; sprinkle with nuts.

shortbread cookies, butter, philadelphia cream cheese, sugar, pollyo natural part skim ricotta cheese, vanilla, eggs, semisweet chocolate chips, orange zest, pistachios

Taken from www.kraftrecipes.com/recipes/cannoli-cheesecake-181692.aspx (may not work)