Recipe: Pastore's Italian Mocha Marble Cheesecake

PASTORE'S ITALIAN MOCHA MARBLE CHEESECAKE

"This recipe is the result of combining my favorite ingredients of about 4 different cheesecakes. It makes a light airy but very rich cheesecake. This is one of the desserts I made for Pastore's. The recipe until now has been a well guarded secret!" - Chiqui

FOR THE CRUST:
2 1/2 cups chocolate wafer cookie crumbs
1/2 teaspoon cinnamon
1 stick (1/2 cup) butter
1 tablespoon Hershey's Instant Chocolate (not cocoa powder)
FOR THE FILLING:
2 cups heavy (whipping) cream, whipped and chilled
6 large eggs
1 1/2 cups sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 tablespoons Hershey's Instant Chocolate
1/2 cup Espresso (cooled) or triple strength coffee
1/2 cup flour, sifted
3 containers (16 oz. each) ricotta cheese (Frigo or another smooth brand)
8 (1 ounce) semi-sweet chocolate squares

TO PREPARE THE CRUST:
Crush cookies into fine crumbs in a food processor. Add cinnamon, butter and chocolate. Process. Press into bottom and sides of a 10-inch springform pan. Chill.

Preheat oven to 350 degrees F.

TO PREPARE THE CHEESECAKE:
Whip cream and chill. Have all other ingredients for the filing at room temperature.

In a large bowl beat eggs until lemon colored. Gradually add sugar, salt and vanilla; set aside

Dissolve instant chocolate in cooled espresso. Pour mixture (chocolate and coffee) into a large processor bowl. (Unless you have the DLC7 or PRO machine from Cuisinart you will have to do this in 2 batches.) Add ricotta cheese and egg mixture and process until smooth. Add sifted flour and process once again until smooth.

Pour the filling mixture into a large bowl and very gently fold in chilled, whipped cream until white streaks disappear. Pour mixture into chilled crust.

Melt chocolate squares and cool slightly. Swirl into cheesecake using a knife to give a marbled effect.

Place pan on a rimmed cookie sheet and bake 1 hour and 25 minutes. Turn off heat, open oven door and let cake stand 1 hour.

Chill overnight before serving.

Makes: 10-inch cheesecake; 16 servings
Source: Cookery N'Orleans Style by Chiqui Pumilia Collier