18 Ladyfingers, split in half
1 1/2 lbs. Ricotta cheese, pressed through a sieve
1 c. super fine sugar
1/4 c. creme de cocoa
1/2 c. chopped candied fruits
Whipped cream

Line 9 x 5 loaf pan with wax paper. Cover bottom and sides with split ladyfingers. Rounding sides. Set aside. Mix together cheese, sugar, and creme de cocoa until well blended. Fold in candied fruit. Pour into prepared pan. Cover top with remaining ladyfingers. Cover and refrigerate 3 hours. Then cover top of cheesecake with aluminum foil covered cardboard. Cut to fit neatly inside pan and over top of cake. Weight cardboard lightly. Refrigerate overnight. To serve, remove cover and invert cake on platter. Garnish with whipped cream and additional fruit if desired.