1 1/2 c. semi-sweet real chocolate morsels
1/2 c. sugar

Combine over hot, not boiling water until morsels melt and mixture is smooth. Remove from heat, set aside.

2 c. graham cracker crumbs
2 tbsp. sugar
3/4 c. melted butter

Mix well. Pat firmly into 9 inch springform pan covering bottom and 1 inch up the sides. Set aside.

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1 c. sour cream
1 lb. Ricotta cheese
1 tsp. vanilla
5 eggs

In a large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup of sugar. Mix in sour cream, Ricotta and vanilla. Add eggs one at a time beating well after each addition. Divide batter in half. Stir melted chocolate mixture into first half and then beat. Pour into crumb lined pan. Cover with plain batter. With a knife swirl plain batter with chocolate to marbleize.

Bake at 325 F. for 60 minutes or until 2-3 inch circle in center will shake. Turn oven off and leave in for 20 minutes. Cool at room temperature. Refrigerate uncovered.

Any cookie crumbs work well depending on the flavor you desire. Some suggestions:

Chocolate Teddygrahams
Gingersnaps
Chocolate gingersnaps

Be creative!

At this point you may add a liqueur of your choice. Some suggestions:

Kahlua
Grand Marnier
Amaretto

Be creative!

I suggest that you wrap the springform pan with foil on the outside. The butter from the crust sometimes separates and leaks through.