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Chocolate-Amaretto Cheesecake

3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted

1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels

Combine crust ingredients and pat into a 7-inch springform pan.
Beat the cheeses with the sugar until smooth; add eggs and whipping
cream and beat for about 3 minutes on medium speed of an electric
hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for
about 1 more minute. Stir in semi-sweet chocolate morsels; pour
into prepared pan. Place the cheesecake on a rack in the crock pot
(or use a "ring" of aluminum foil to keep it off the bottom of the
pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in
the covered pot (after turning it off) for about 1 to 2 hours,
until cool enough to handle. Cool thoroughly before removing pan
sides. Chill before serving; store leftovers in the refrigerator.


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