Guilt Free Chocolate Marble Cheesecake

Again, Self magazine delivers with this decadent dessert just in time for the holidays...

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

Preparation
Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs. Filling: Puree ricotta in a food processor until smooth, about 1 minute. 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. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. 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. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

Thanks Megan, looks great!~J

Notes on wine from Jason:

Only one thing to pair with this....Port. Although I have tried a few ports from Trader Joe's I have yet to find one worth recommending. Sp pick the one you like best. If forced to recommend I'd have to go far off the beaten path. I'd offer this Pedroncelli Port Four Grapes. Anyone headed to Dry Creek for a tasting and looking for some bottles they can afford to bring home should be sure to stop and visit Pedroncelli.