1 tsp. instant espresso coffee powder
1 (3 1/2 oz.) pkg. ladyfingers (split)
1 (8 oz.) pkg. cream cheese (softened)
3/4 c. confectioners' sugar
3 tbsp. dark rum or 1 1/2 tsp. rum extract
2 (15 oz.) containers ricotta cheese
2 (1 oz.) squares semisweet chocolate
1/4 c. blanched slivered almonds (finely chopped and toasted)
2 tbsp. grated orange peel
1/2 c. heavy cream

In small cup dissolve espresso coffee powder in 1/4 cup hot water; brush cut side of ladyfingers with mixture. Use to line sides of 8 inch springform pan; line bottom with any remaining ladyfingers, if desired. In large bowl beat cream cheese, confectioners' sugar and rum until smooth; beat in ricotta. Grate 1 square semisweet chocolate; stir into cheese mixture along with almonds and 1 tablespoon grated orange peel. Spoon mixture evenly into pan. In small bowl beat cream until soft peaks form; swirl over cheese mixture. Draw blade of vegetable peeler over smooth surface of remaining chocolate square to make curls for garnish; insert toothpick into curls to transfer to cake. Arrange curls in center. Surround with remaining grated orange peel. To quick chill: Place in freezer 10 minutes before serving. Or refrigerate up to 24 hours. Makes 10 servings.