Espresso Ricotta Cheesecake

Preheat oven to 400 degrees.

Butter a 10-inch springform pan.

Crush amaretti cookies to fine crumbs and set aside
1/2 cup of the crumbs.

Place the remaining crumbs in a bowl and add the
graham crackers. Next, stir in the melted butter and
blend well. Press the mixture into the sides and
along the bottom of the springform pan.
Place the pan in the oven and bake for 5 minutes.
Remove the pan from the oven and allow to
completely cool.

Place the cold water in a small bowl and sprinkle
the gelatin on top, allowing the gelatin to soften.

In another bowl, combine the hot espresso with the
granulated sugar and the gelatin mixture and stir
until dissolved.

Allow the mixture to cool slightly, then add the
ricotta cheese and beat until it is smooth. Stir in the
vanilla.

In a chilled mixing bowl, beat the heavy cream to
stiff peaks, then fold it into the cofee mixture.

Pour half of the coffee mixture into the sprinform
pan, then cover with the reserved amaretti cookies,
then cover again with the remaining coffee mixture.
Smooth the top with a spatula, and then chill the
cake overnight.

TO SERVE: Run a knife around the edge of the pan
to loosen the cake and the carefully remove the
sprinform pan. Cut and serve.