Jamocha Cheesecake

• nonstick cooking spray
• 15 chocolate wafer cookies
• 15 ounces part-skim ricotta cheese
• 14 cup unsweetened cocoa powder, European-style
• 14 cup sugar
• 1 (1/4 ounce) envelope unflavored gelatin
• 12 cup strong coffee, double-strength
• 34 cup skim milk
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract
• 8 ounces Cool Whip

1. Grease 8 inch springform pan with cooking spray.
2. Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom.
3. In food processor, blend cheese, cocoa and dash salt.
4. In saucepan, combine sugar, gelatin and coffee; soak 1 minute.
5. Heat over low heat until clear.
6. Off heat, stir in milk, extracts and cheese mixture.
7. Place pan in bowl of ice and water; stir until thickened.
8. Fold in all but 1/2 cup topping; pour into loaf pan.
9. Cover; chill at least 4 hours.
10. Remove pan side.
11. Pat remaining cookie crumbs onto cake side.
12. Garnish with reserved topping and cookies.

nonstick cooking spray, chocolate, ricotta cheese, cocoa, sugar, unflavored gelatin, coffee, milk, vanilla, rum

Taken from www.food.com/recipe/jamocha-cheesecake-342107 (may not work)