1/3 c. graham cracker crumbs
1 (15 oz.) container low-fat part skim ricotta cheese, drained
1 (15 oz.) container No FAT ricotta cheese, drained
Yogurt cheese
2 egg whites
1/2 c. sugar
1/3 c. Hershey's Cocoa
2 tbsp. all-purpose flour
2 tsp. vanilla extract
Sliced fresh strawberries or kiwi

Heat oven to 325 degrees. Sprinkle crumbs on bottom of 9 inch springform pan. In food processor bowl or large mixer bowl, process ricotta cheese until smooth. Add yogurt cheese, egg whites, sugar, cocoa, flour, and vanilla. Process just until well blended. Pour over crumbs. Bake for 1 hour or until edges are set (the center might appear undone but will settle later). Turn off oven; open door slightly. Leave cheesecake in oven 1 hour. Remove from oven. Cool. Chill thoroughly. Garnish with fruit.

Yogurt cheese - line a non-rusting colander or sieve with a large piece of double thickness cheesecloth; place colander over a deep bowl. Spoon yogurt into prepared colander. Cover. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheese-cloth and discard liquid.