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Jamocha Cheesecake
Author/Submitted by:
Servings: 12
Categories:
Cheesecakes
/
Chocolate
/
Desserts
Ingredients:
nonstick cooking spray 15
chocolate wafer cookies 15
ounces
part-skim ricotta cheese 1/4
cup
unsweetened cocoa powder,
European-style
1/4
cup
sugar 1
envelope
unflavored gelatin 1/2
cup
coffee,
double-strength
3/4
cup
skim milk 1
teaspoon
vanilla extract 1
teaspoon
rum extract 8
ounces
Cool Whip
Directions:
1.
Grease 8 inch springform pan with cooking spray. Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor, blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir until thickened. Fold in all but 1/2 cup topping; pour into loaf pan. Cover; chill at least 4 hours.
2.
Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish with reserved topping and cookies.
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