|Fat free graham crackers||6 1⁄2 Large (2 1/2 X 5 Inch)|
|Chocolate syrup||2 Tablespoon|
|Nonfat ricotta cheese||15 Ounce|
|Cream cheese||1 Cup (16 tbs) (Nonfat / Reduced Fat)|
|Unbleached flour||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Sugar||3⁄4 Cup (12 tbs)|
|Fat free egg substitute||1⁄2 Cup (8 tbs)|
|Coffee liqueur||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Fresh sliced strawberries||1 1⁄2 Cup (24 tbs)|
1. To make the crust, break the crackers into pieces, and place in the bowl of a food processor or in a blender. Process into fine crumbs. Measure the crumbs. There should be 1 cup. (Adjust the amount if necessary.)
2. Return the crumbs to the food processor, and add the chocolate syrup. Process until moist and crumbly. Coat a 9-inch springform pan with nonstick cooking spray, and use a spoon to pat the crust mixture over the bottom of the pan and 1/4 inch up the sides. (Dip the spoon in sugar periodically, if necessary, to prevent sticking.) Bake at 350°F for 8 minutes, or until the edges feel firm and dry. Set aside to cool.
3. Place all of the Tilling ingredients in a food processor, and process until smooth. Pour the Filling into the crust, and bake at 350°F for 40 minutes, or until the center feels firm when lightly touched.
4. Turn the oven off, and let the cake cool in the oven with the door ajar for 1 hour. Refrigerate for at least 8 hours. Release the sides of the pan, and, if desired, arrange the strawberry slices around the border of the top of the cake, with the pointed sides facing outward.