Cioccolata Cheesecake

Dorothy Cross-TMPJ72B 2 pound Ricotta cheese

1/4 cup Heavy cream

4 Eggs

1/4 cup Llight rum

1 teaspoon Chocolate flavoring

3 tablespoon Unsweetened cocoa

3/4 cup Sugar

1 1/2 teaspoon Confectioner`s sugar

In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate flavoring, cocoa and sugar until very smooth and creamy. Pour the mixutre into a well-buttered 9-inch springform pan and bake in a preheated 44 F oven for 30 minutes, then reduce the temperature to 325 F and continue to bake for another hour, or until golden brown.

Transfer to a wire rack and allow to cool completely.

When completely cooled, remove the sides of the springform pan and decorate the top of the cake with the confectioner`s sugar.

Either refirgerate or serve immediately.