Instructions: Satisfy your chocolate craving and maintain your goal of reduced fat with this rich creamy cheesecake. A dusting of powdered sugar through a stencil design makes a nice garnish if you choose not to use the fruit topping.

FOOD PROCESSOR DIRECTIONS: Heat oven to 325 degrees F. Spray 9-inch pie pan thoroughly (6 to 8 seconds) with nonstick cooking spray. In small bowl, combine graham cracker crumbs and sugar; mix well. Add crumb mixture to pan; tilt pan to coat evenly. (Avoid tapping pan, which will loosen crumbs from sides.) Gently
press crumbs against sides and bottom of pan. (Crumbs will stick loosely together but will be held firmly in place when filling is added.) Set aside.

In food processor bowl with metal blade, process ricotta cheese until smooth.

* Add 1 cup sugar, cocoa and cream cheese; process until smooth. Add egg product, milk and vanilla; process until blended. Carefully pour mixture into crust.

Bake at 325 degrees F. for 45 to 55 minutes or until edges are firm.

(Center will be soft.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; cool to room temperature on wire rack. Cover; refrigerate at least 2 hours.

To prepare topping, in small saucepan cook orange juice and cornstarch over medium heat until mixture thickens and comes to a full boil. Remove from heat; cool to room temperature. Fold in orange sections, kiwifruit and strawberries. Serve over cheesecake. Store in refrigerator.

TIP:
* Ricotta cheese can be pureed in blender container in 2 batches, using half of the milk for each batch. Transfer pureed ricotta mixture to large bowl. Continue as directed using an electric mixer.

Amount

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