FILLING:

3 c. ricotta or low fat cottage cheese
1 c. sugar
4 eggs
1 c. whipping cream
1/8 tsp. salt
1/3 c. Hershey's cocoa
1/4 c. all purpose flour
1/2 tsp. vanilla

GRAHAM CRACKER CRUST:

1 c. graham cracker crumbs
2 tbsp. sugar
1/4 c. melted butter

GLAZED FRUIT:

1 1/2 c. sliced peaches
Pitted sweet cherries, fresh strawberries or pineapple chunks
1/2 c. fruit preserves

Heat oven to 350 degrees. Prepare graham cracker crust; set aside. In food processor or blender container, place ricotta cheese, sugar and eggs; process until smooth. Add remaining ingredients except GLAZED FRUIT. Process until smooth. Pour batter into prepared crust. Bake 1 hour and 15 minutes or until set. Remove from oven. Loosen cheesecake from rim of pan; cool to room temperature. Refrigerate several hours or overnight. Remove rim of pan; top with fresh or glazed fruit, mint sprig and pipe with sweetened whipped cream.

GRAHAM CRACKER CRUST: Heat oven to 350 degrees. In bowl, stir together graham cracker crumbs, sugar, and melted butter. Press mixture onto bottom and 1/2" up side of 9" springform pan. Bake 10 minutes; cool.

GLAZED FRUIT: Stir 1 1/2 cups of one or more of the following fruits with 1/2 cup fruit preserves until fruit is well coated. Arrange on top of cheesecake. (Sliced peaches, pitted sweet cherries, fresh strawberries, pineapple chunks, blueberries.)