Jamocha Cheesecake

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 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 (1/4 ounce) envelope unflavored gelatin
• 1/2 cup strong coffee, double-strength
• 3/4 cup skim milk
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract
• 8 ounces cool whip

Recipe

• 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.