Ingredients for Crust

Ingredients for Filling

Ingredients for Topping

Directions

1. Preheat oven to 350 degrees. Coat bottom and sides of 9-inch springfoam pan with nonstick cooking spray and set aside.

2. For crust: Mix crumbs, melted butter and hazelnuts until uniformly crumbly, then pat firmly over bottom of prepared pan. Bake uncovered 7 minutes. Remove pan from oven and set on wire rack while you prepare filling. Also reduce oven temperature to 300 degrees.

3. For filling: Pulse cream cheese, ricotta and sugar 1 minute in food processor. Scrape down work bowl sides, add cocoa, liqueur, vanilla, egg and egg white, and pulse 1 minute. Scrape bowl and pulse 1 more minute until smooth. Add chocolate chips and pulse quickly to combine.

4. Pour filling over crust in springform pan and bake uncovered until nearly set and filling jiggles only slightly when nudged (about 50 minutes).

5. Meanwhile, prepare topping: combine sour cream, sugar and cocoa and set aside.

6. When cheesecake has baked 50 minutes, carefully smooth topping over surface and sprinkle with hazelnuts. Bake uncovered 10 minutes more.

7. Transfer cheesecake to wire rack and cool to room temperature in upright pan, then cover loosely with plastic wrap and chill several hours before serving.

Note: Dutch process cocoa has deeper chocolate flavor than its American counterparts. The cheesecake contains 254 calories, 14 g fat, 52 mg cholesterol and 230 mg sodium.

makes 1, 9 inch cheesecake, 14 servings.

Recipe from the "Good Morning America Cut the Calories Cookbook" Copyright 2000, Hyperion

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