Devil's Tooth Cheesecake

Devil's Tooth Cheesecake

Crust:
1/2 cube melted butter
1 pkg chocolate cookie wafers (Nabisco), crushed.
Mix butter and crumbs and press into a 10-inch Dutch Oven, going up the sides at least 1-inch.

Filling:
2 pkgs 8-oz cream cheese
1 cup sugar
1 16-oz tub ricotta
6 eggs
1/2 cup sour cream
1.5 tsp almond flavoring
1.5 tsp vanilla
12 oz Nestles chocolate chips
1/4 cup butter
1/2 cup whipping cream.

Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour cream) until smooth. Melt chips, butter
and whipping cream over low heat until smooth. Add almond flavoring. Pour 1/3 of white mixture into
chocolate mixture and mix well. Pour this into crust. Add vanilla to remaining white mixture and carefully pour this over the chocolate layer already in the Dutch.
This is very dense and takes about 1.25 hours to bake, so be patient. It is done when the top cracks and
is firm. This dessert if great warm, but to true chocoholics, it becomes the ultimate after cooling all night
in the cold Idaho mountain air and enjoyed with a cup of morning coffee.