Chocolate-Amaretto Cheesacake

Crust:

3/4 cup wafer-cookie or graham cracker crumbs

1/8 teaspoon almond extract

1 tablespoon sugar

3 tablespoons butter, melted

Filling:

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.