Chocolate Amaretto Cheesecake

6 squares (2 1/2 inches each) chocolate graham crackers made into crumbs
2 1/3 cups part-skim ricotta cheese
4 oz. nonfat cream cheese
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
3 tbsp. all-purpose flour
2 tbsp. Amaretto liqueur
1 tsp. vanilla extract
2 tbsp. semisweet chocolate chips

Preheat oven to 300° F. Spray an 8-inch springform pan with nonstick cooking
spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

(If you don't have an 8-inch springform pan, make cheesecake in an 8-inch
aluminum foil baking pan. Using a scissors, cut sides away
before serving.)

In a blender or food processor, puree the ricotta and cream cheeses, sugar,
cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips.

Pour the mixture over the crumbs. Bake until a knife inserted in the
center comes out clean. Cool completely on a rack.
Refrigerate, covered, until chilled, at least 3 hours.