Bing Cherry Cheesecake

Ingredients:

1 cup graham cracker crumbs
1 teaspoon ground allspice
3 tablespoons unsalted butter, melted
15 ounces ricotta cheese
8 ounces cream cheese
1 15-ounce can bing cherries in syrup, drained, syrup reserved
3/4 cup sugar, divided
1 1/2 packages unflavored gelatin (1 1/2 tablespoons)
8 ounces mascarpone cheese
3 tablespoons milk

Directions:

Preheat oven to 350°F. Line bottom and sides of 8-inch springform pan with parchment paper. Place graham cracker crumbs and allspice in food processor with metal blade; process 5 seconds. Add butter; process until well mixed. Pat mixture in bottom of pan. Bake 10 minutes or until set; cool.

Whip ricotta cheese and neufchatel cheese in food processor until very smooth, about 5 minutes.

Place reserved cherry juice in small microwavable bowl; stir in 1/2 cup sugar. Heat in microwave 30 seconds. Sprinkle gelatin over juice and stir until dissolved. With food processor running, pour gelatin mixture through feed tube and continue processing 1 minute. Reserve 8 cherries for garnish; add remaining cherries to food processor. Pulse 2 or 3 times, just until coarsely chopped. Cool 30 minutes. Pour into cooled crust. Refrigerate 2 hours or until set.

Place mascarpone cheese, milk and remaining 1/4 cup sugar in food processor or in mixing bowl. Process or beat with electric mixer until stiff peaks form. Gently spread over top of cheesecake. Carefully remove side of pan; remove strip of parchment paper. Garnish with remaining cherries. Cut in wedges to serve.