1 package (8 ounces) chocolate wafers (1 1/2 cups crumbs)
2/3 cup plus 3 tablespoons sugar
4 tablespoons butter, melted
1 teaspoon cinnamon
2 packages (8 ounces each) Wisconsin Chocolate cheese
1 cup (4 ounces) lowfat Wisconsin Ricotta cheese
3/4 cup Sour Cream
2 tablespoons amaretto liquor (optional)
1/2 cup whipping cream
3 tablespoons powdered sugar
In blender container or food processor bowl, add chocolate wafers and process until fine crumbs result. In a mixing bowl, combine chocolate wafer crumbs, 3 tablespoons sugar, butter and cinnamon. Mix well. Press into a 10 inch quiche dish or deep dish pie plate. Set aside.
Cut Chocolate cheese into 1 inch pieces and put in 2 cup glass measuring cup. Microwave on medium for 1 minute to soften. In large mixing bowl, combine Ricotta cheese and 2/3 cup sugar. Beat until fluffy. Add Chocolate cheese. Mix well. Add the eggs, one at a time, beating well after each addition. Add Sour Cream, blend. Stir in amaretto if desired. Pour into the prepared shell. Microwave on medium for 21 to 23 minutes or until center is set. Let stand in microwave for 10 minutes. Cool. Whip cream with powdered sugar until stiff. Garnish each slice of cheesecake with dollop of whipped cream.