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Jamocha Cheesecake

Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts

    nonstick cooking spray
15    chocolate wafer cookies
15  ounces  part-skim ricotta cheese
1/4  cup  unsweetened cocoa powder, European-style
1/4  cup  sugar
1  envelope  unflavored gelatin
1/2  cup  coffee, double-strength
3/4  cup  skim milk
1  teaspoon  vanilla extract
1  teaspoon  rum extract
8  ounces  Cool Whip

1. Grease 8 inch springform pan with cooking spray. Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor, blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir until thickened. Fold in all but 1/2 cup topping; pour into loaf pan. Cover; chill at least 4 hours.

2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish with reserved topping and cookies.

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