1 1/2 cups biscotti cookie crumbs
3 tablespoons unsalted butter, melted
1 teaspoon instant espresso granules
3 cups (12 ounces) Wisconsin Ricotta cheese
1 cup (4 ounces) Wisconsin Mascarpone cheese
1 tablespoon instant espresso granules
1 cup sugar
1/4 cup flour
1 tablespoon brandy, optional
1 teaspoon pure vanilla extract
1 1/2 cups mini-chocolate chips
Cocoa powder for dusting
Chocolate-covered coffee beans
Preheat oven to 350°F. Combine crumbs, butter and espresso granules; mix well. Press into and up the sides of a 9-inch springform pan; set aside.
Beat together Ricotta cheese, Mascarpone cheese, espresso granules, sugar and flour. In another bowl, combine eggs, brandy and vanilla. . Add to cheese mixture and blend thoroughly. Fold in chocolate chips.
Pour batter into prepared crust and bake at for 1 hour and 15 minutes (top will be slightly loose). Turn off oven and let cake cool in oven for 30 minutes. Remove from oven; cool completely. Refrigerate overnight. Remove sides from springform pan and sprinkle cake with cocoa powder, if desired. Garnish with coffee beans before serving.