butter for pan
15 oz. part skim ricotta cheese
12 oz. or 1 1/2 c. light cream cheese, softened
1 egg, whole
3 egg whites
1 c. unsweetened apple juice concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla
2 tsp. unsweetened cocoa, for topping

Preheat oven to 350 degrees. Lightly grease bottom and sides of a springform pan. Wrap outside of pan with aluminum foil. In a bowl of a processor, puree all ingredients until smooth. Scrape mixture into prepared pan. Put on a baking sheet. Bake for 45 minutes. Turn off oven. Leave in the oven with door closed for 1 hour. Remove and refrigerate. Before serving, let stand at room temperature for 10 minutes. Sift cocoa over top.