cups fine chocolate wafer crumbs (about 25 cookies, processed in blender or food processor)
3
tablespoons melted margarine
Filling
4
cups (30 ounces) SARGENTO® Light Ricotta Cheese
1-1/4
cups packed light brown sugar
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 (2 ounces) coarsely chopped walnuts
Confectioners' sugar (optional)
Lightly grease sides of 8- or 9-inch springform pan. Combine crust ingredients; mix well. Press evenly over bottom of pan. Chill while preparing filling. In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth. Add eggs, one at a time; beat until smooth. Stir in walnuts. 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. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula. Cool completely; chill at least 4 hours. Sift confectioners' sugar over cheesecake immediately before serving, if desired.
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