Chocolate Raspberry Cheesecake

Ingredients:

1 pint raspberries

1 (8 ounce) package low fat cream cheese

1 (15 ounce) container low fat ricotta cheese

1/2 cup sugar

1/2 teaspoon vanilla extract

3/4 cup cocoa powder

2 cups crushed almond biscotti

2 ounces unsalted butter, melted

1 egg white

Toasted almonds for garnish

Directions:

Mix together biscotti, butter and egg white.  Press into a 8 inch pan.  Place in a 350 degree oven for 10 minutes.  In a mixer, combine 1/2 the raspberries, cream cheese, ricotta, sugar and vanilla and mix well.  Slowly beat in cocoa powder to avoid dry pockets.  Pour into shell and refrigerate for at least 2 hours.  Top with remaining raspberries and toasted almonds.