If you are passionate about chocolate, as you know I am, I know you will enjoy this glorious chocolate cheesecake. Filling ingredients should be at room temperature to avoid lumps.

Chocolate Cookie Crust:
1 cup chocolate wafer crumbs
1/4 cup butter, melted
1/2 cup finely chopped walnuts

Combine crumbs, butter and walnuts and mix until blended. Press the mixture on the bottom of a parchment-lined 10-inch springform pan.

Chocolate Ricotta Filling:
1/4 cup cream
8 ounces semi-sweet chocolate chips

1/2 pound Ricotta cheese, at room temperature
2 packages (8 ounces, each) cream cheese, at room temperature
1 cup sugar
3 eggs, at room temperature
1 cup sour cream, at room temperature
2 teaspoons vanilla

In a small saucepan heat the cream. Add the chocolate chips and stir until chocolate is melted. Do this over low heat so that the chocolate does not scorch. Set aside.

Beat together the Ricotta, cream cheese, sugar, eggs, sour cream and vanilla until the mixture is thoroughly blended. Beat in the melted chocolate. Pour cheese mixture into the prepared pan and bake in a 350° oven for 50 minutes. Do not overbake. Allow to cool in pan and then refrigerate for about 4 to 6 hours. Overnight is good, too. Garnish top with chocolate curls or grated chocolate. Remove from refrigerator 20 minutes before serving. Serves 12.

Note: - To make chocolate curls, take a vegetable peeler and run it down the sides of a chocolate bar that is at room temperature.
-Cold chocolate can be grated or very finely chopped in a food processor.

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