6 squares (2 1/2 inches each) chocolate graham crackers made into crumbs

2 1/3 cups part-skim ricotta cheese

4 oz. nonfat cream cheese

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1 egg

3 tbsp. all-purpose flour

2 tbsp. Amaretto liqueur

1 tsp. vanilla extract

2 tbsp. semisweet chocolate chips

Preheat oven to 300° F. Spray an 8-inch springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

(If you don't have an 8-inch springform pan, make cheesecake in an 8-inch aluminum foil baking pan. Using a scissors, cut sides away before serving.)

In a blender or food processor, puree the ricotta and cream cheeses, sugar, cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips.

Pour the mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1d hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.

Serves 12, with each serving having 99 calories, 2 g fat, and 17 g carbohydrates. Weight Watchers count is 2 points per serving.

Source: Simply the Best, 250 Prizewinning Family Recipes by Weight Watchers