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Makes 8 slices
|3 Tbsp. graham cracker crumbs|
|1 15 oz. container ricotta cheese|
|1 8 oz. package cream cheese|
|3/4 cup granulated sugar|
|1 large egg|
|2 tsp. vanilla extract|
|1/3 cup unsweetened cocoa powder|
|3 Tbsp. semisweet chocoalate morsels, melted and cooled|
|3 Tbsp. all-purpose flour|
|2/3 cup reduced-calorie cherry pie filing|
|Light frozen whipped topping, thawed, for garnish|
- Preheat oven to 300 F. Spray bottom and sides of an 8-inch springform pan with vegetable cooking spray. Sprinkle bottom with graham cracker crumbs.
- In a food processor fitted with metal blade, combine ricotta, cream cheese, and sugar; process until blended. Add egg and vanilla; process until blended. Add cocoa, melted chocolate, and flour; process until smooth. Pour batter into prepared pan.
- Bake until set, about 60 minutes. Turn off oven. Cool in oven with door open for 15 minutes. Place pan on a wire rack and cool for 1 hour. Chill firm; place cake on a serving plate.
- Spread pie filling over top. Garnish with whipped topping.
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