Is it really possible to satiate your sweet tooth without breaking the calorie bank? It sure is. With reduced-fat ingredients, this easy-to-prepare cheesecake will satisfy (and curb!) all your sugar cravings.

Serves 12

Ingredients:

Crust

• 2 tbsp slivered blanched almonds
• Vegetable oil
• cooking spray
• 6 chocolate wafers

Filling

• 15 oz (1 3/4 cup) part-skim ricotta
• 8 oz lowfat cream cheese, room temperature
• 1 cup sugar
• 1/2 cup lowfat sour cream
• 1 large whole egg
• 2 egg whites
• 1/4 tsp almond extract (or to taste)
• 2 tbsp all-purpose flour
• 1/4 tsp salt
• 2 tbsp amaretto (if desired)
• 3 tbsp unsweetened cocoa powder
• 1/2 tsp instant-espresso powder
• 3 tbsp bittersweet chocolate chips

Directions:

1. Heat oven to 350°.
2. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally.
3. Remove from oven; reduce heat to 325°.
4. Coat an 8-inch springform pan with cooking spray.
5. Wrap outside of pan in foil to prevent seepage.
6. Process chocolate wafers and almonds in a food processor until fine crumbs.
7. Sprinkle 2 to 3 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly).
8. Shake pan to distribute evenly. Reserve remaining crumbs. Filling: Puree ricotta in a food processor until smooth, about 1 minute.
9. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tbsp hot water, cocoa powder and espresso powder in a bowl until well combined.
10. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan.
11. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes.
12. Run a knife around inside of pan. Remove foil; let cool on a rack.
13. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

Nutrition Facts:

223 calories per serving 9.7 g fat (5.4 g saturated) 26.2 g carbs 0.9 g fiber 8.4 g protein