10 whole fat-free or low-fat chocolate graham crackers
2 tbsp. "I can't believe it's not butter", melted
1 (8 oz pkg) low-fat cream cheese, room temp
2 containers (15 oz each) fat-free ricotta cheese
3/4 cup sugar
3 egg whites
1 egg
2 tbsp. + 1 tsp. all-purpose flour
1-1/2 tsp. vanilla
1/4 tsp. almond extract
1/4 cup mini chocolate chips
2 cups thawed, frozen whipped topping
1/4 cup mini chocolate chips for garnish

Preheat oven to 350°F.

Coat a 8" springform pan with cooking spray. Crush graham crackers until fine crumbs. In bowl, add graham crumbs and melted butter until moist and crumbly. Press onto bottom of pan.

In a bowl, with mixer on medium speed, beat cream cheese until fluffy. Add ricotta cheese and beat until smooth. Beat in egg whites, egg, 2 tbsp flour, vanilla, and almond extracts.

In a small bowl, toss chocolate chips w/ remaining flour, stir into batter. Pour batter into pan. Bake 1 hour and 15 minutes until center jiggles slightly. Turn off oven.

Let cheesecake cool in oven 1 hour. Cool on rack. Chill at least 8 hours. Remove side of pan.

Place whipped topping on top of cake. Garnish with mini chocolate chips.

CALORIES: 206 per serving, 16 servings.

Submitted by: Sherry Monfils