Is it really possible to satiate your sweet tooth without breaking the calorie bank? It sure is. With reduced-fat ingredients, this easy-to-prepare cheesecake will satisfy (and curb!) all your sugar cravings.

Serves 12

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
Directions:

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.
Nutrition Facts:

223 calories per serving 9.7 g fat (5.4 g saturated) 26.2 g carbs 0.9 g fiber 8.4 g protein

http://fitceleb.com/2008/10/14/chocolate-marble-cheesecake