Chocolate Marble Cheesecake

  1. Preheat oven to 350 degrees.
  2. Place ricotta in a food processor and blend till creamy.
  3. Add the egg whites and blend until smooth.
  4. Add cream cheese, sugar, flour and vanilla.
  5. Process until smooth.
  6. Transfer half of the filling to another bowl and stir in the cocoa and almond extract and blend until well combined.
  7. Add an additional 2 tablespoons sugar.
  8. PREPARE THE CRUST:.
  9. Place a few wafer cookies in processor and pulse until finely ground.
  10. Repeat with more cookies a few at a time.
  11. Spray a 9" spring form pan with no-stick spray on the bottom and up the sides.
  12. Set aside.
  13. In a medium bowl stir together the crumbs and melted jam until well combined.
  14. Using your fingers lightly press the crumbs and melted jam into the bottom and about 2" up the sides of the pan.
  15. Bake crust at 350 degrees for 8 minutes.
  16. Remove from the oven and set aside.
  17. Increase oven temperature to 375 degrees.
  18. Pour 1/2 of of each filling into the crust.
  19. Using a spatula gently swirl the two fillings to create a "marble" look.
  20. Bake at 375 for 35-40 minutes or until a knife inserted in the center comes out clean.
  21. Remove from oven and cool for 15 minutes without unsnapping the hinge.
  22. Loosen the crust slightly from the sides of the pan.
  23. Then cool for another 30 minutes.
  24. Unsnap the sides of the pan and cool on the counter completely to the touch.
  25. Place in the fridge for at least 4 hours before serving.
  26. Garnish top with additional fine chocolate wafer crumbs or dark chocolate shavings.

chocolate wafers, apricot, ricotta cheese, egg whites, cream cheese, sugar, flour, vanilla, cocoa powder, almond

Taken from www.food.com/recipe/chocolate-marble-cheesecake-484852 (may not work)

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