Nonstick cooking spray
15 chocolate-wafer cookies
1 container (15 oz.) part-skim ricotta cheese
1/4 c. European-style unsweetened cocoa powder
1/4 c. sugar
1 env. unflavored gelatin
1/2 c. double-strength coffee
3/4 c. skim milk
1 tsp. vanilla extract
1 tsp. rum extract
1 container (8 oz.) nondairy whipped topping

1. Grease 8 inch springform pan with cooking spray. Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor, blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir until thickened. Fold in all but 1/2 cup topping; pour into loaf pan. Cover; chill at least 4 hours.

2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish with reserved topping and cookies. Makes 12 servings, 162 calories each.