All ingredients should be at room temperature to assure a nice creamy texture without lumps. Ricotta cheese does not produce as smooth a cheesecake as cream cheese.

1/4 cup chocolate cookie crumbs

1 carton (15 ounces) low-fat ricotta cheese, at room temperature
1 cup low-fat sour cream
2 eggs
1/2 cup sugar
4 tablespoons sifted cocoa
2 teaspoons vanilla

Spread crumbs evenly into a 10-inch springform pan. Beat together the remaining ingredients until blended and pour evenly over the crumbs. Bake at 350-degrees for 40 minutes. (Center will still be a little soft.) Allow to come to room temperature and then refrigerate for several hours or overnight. Cut into wedges to serve and serve with 2 teaspoons of Creme Vanilla. Serves 12.
(About 150 calories per serving with sauce)
(About 15 calories per 2 teaspoons sauce)
(About 135 calories per serving for cheesecake)

Creme Vanilla:
In a jar with a tight-fitting lid, stir together 1/4 cup low-fat sour cream and 1/4 cup half and half. Allow to stand at room temperature for 1 hour. Stir in 2 teaspoons sugar and 1/2 teaspoon vanilla. Cover jar and refrigerate. Yields 1/2 cup sauce.

Note: -To facilitate removing cheesecake from the pan, line the springform pan with parchment paper.

Creme Vanilla (15 per 2 t)