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Raspberry–Chocolate Cheesecake Delight
By Helen Benzschawel, Stanley

1/2 cup raspberry jam
1 chocolate graham cracker crust
1 cup bittersweet chocolate chips
1 cup (8 oz.) ricotta cheese
8 oz. Pkg. cream cheese
3 eggs, slightly beaten
1/2 cup sugar
1 tsp. vanilla
1/4 tsp. salt
2 Tbsp. orange rind

Spread raspberry jam in a thin layer over bottom of graham cracker crust. Spread chocolate chips on top of jam layer. Beat together ricotta cheese and cream cheese. Pour over jam and chocolate chip layer in graham cracker crust. Preheat oven to 325 degrees. Bake 1 hour and 15 minutes until firm in middle. Cool 20–30 minutes.

For the topping (optional) garnish with fresh raspberries dipped in very fine sugar or cover with chocolate chips.