1-1/4 cups fine chocolate wafer crumbs, about 25 cookies
3 Tbsp. butter or margarine, melted
1-1/4 cups sugar
1/4 cup unsweetened cocoa powder
2 containers (15 oz. each) Sargento® Light Ricotta Cheese
1/2 cup half-and-half
1/4 cup all-purpose flour
1 tsp. vanilla
1/4 tsp. salt
1 oz. white chocolate
Combine crust ingredients; mix well. Press evenly over bottom of 8 or 9-inch springform pan. Bake in preheated 350°F oven 10 minutes.
Combine sugar and cocoa; set aside. Combine Ricotta cheese, half-and-half, flour, vanilla and salt in bowl; blend with electric mixer until smooth. Gradually add sugar mixture; blend until smooth. Add eggs, one at a time; blend until smooth. Pour over crust. Bake in preheated 350°F oven 1 hour or until set. Refrigerate 4 hours or longer.
Just before serving, place white chocolate in small reclosable plastic bag. Melt chocolate in microwave oven or hot water; cut off one small corner of bag. Drizzle chocolate over cake in a decorative pattern.