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Cocoa Cheesecake

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Servings: 12

1 envelope (1/3 oz./9g) dry whipped topping mix
1 1/2 teaspoons vanilla extract, divided
1 3/4 cups (15-oz. container) low-fat part-skim ricotta cheese, drained
1/4 cup granulated sugar
1/3 cup Hershey's Cocoa or Hershey's Special Dark Cocoa (or any other brand of cocoa)
1 envelope (1/4 oz./7g) unflavored gelatin
1 cup cold low-fat 1% milk, divided

Vanilla Wafer Crust (see recipe below)

1. Prepare Vanilla Wafer Crust (see instructions below).

2. Place ricotta cheese in food processor or blender; process until smooth. Stir together cocoa, sugar and gelatin in small saucepan; stir in 1/2 cup milk. Let stand 5 minutes to soften gelatin. Cook over medium heat, stirring constantly, until gelatin is completely dissolved; remove from heat. Add gelatin mixture and 1 teaspoon vanilla to ricotta cheese in food processor; blend well. Pour into medium bowl; refrigerate until mixture mounds slightly when dropped from spoon.

3. Prepare whipped topping mix as directed on package using remaining 1/2 cup milk and remaining 1/2 teaspoon vanilla; fold into cocoa mixture. Pour gently over prepared crust.

4. Cover; refrigerate until firm, about 4 hours. Just before serving, remove side of pan. Cover; refrigerate leftover cheesecake.

Makes 12 servings.

Vanilla Wafer Crust
Heat oven to 350°F (180°C). Stir together 10 finely crushed vanilla wafer cookies, 1 tablespoon cocoa or dutch processed cocoa and 1 tablespoon melted light corn oil spread. Press onto bottom of 8-inch springform pan. Bake 5 minutes or until set. Cool completely on wire rack.

Source: Hershey
Submitted By: Kendra
Date: April 19, 2005

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