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Chocolate Nugget Cheesecake

15 ounces ricotta cheese (room temperature)
16 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs
1/4 teaspoon almond extract
1/2 cup Quaker 100% Natural Cereal (or equivalent granola-type cereal)
1/3 cup semi-sweet chocolate pieces, melted

Beat cheese and granulated sugar at medium speed with electric
mixer until fluffy. Add eggs, one at a time, beating well after
each. Stir in extract, scrape bowl and beaters. Reserve 1/4 cup
cheese mixture and pour the rest into prepared and thoroughly cooled
crust (recipe for crust follows). Combine the 1/2 cup cereal,
melted chocolate, and reserve cheese mixture. Spoon over cheese
filling and swirl with knife to marble. Bake at 350 degrees F for
25 minutes, reduce to 300 and continue baking 45 minutes or until
center appears set. Cool completely before removing rim of springform
pan. Chill at least 6 hours or overnight (better to chill it
overnight). To serve, sprinkle with extra cereal and drizzle with
chocolate syrup.

Better Than Graham Cracker Crust

1 3/4 cups Quaker 100% Natural Cereal, crushed (the one with almonds)
4 tablespoons margarine or butter, melted
1/4 cup packed brown sugar

Mix together, press into bottom of ungreased springform pan, and
bake 8-10 minutes at 350 degrees F. Let cool. It's ready to use.
Works well as substitute for any graham cracker crust.


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