What you need:

Crust:
3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted

Filling:

1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels

What you do:

Combine crust ingredients and pat into a 7-inch springform pan.

Beat the cheeses with the sugar until smooth; add eggs and whipping
cream and beat for about 3 minutes on medium speed of an electric
hand-held mixer.

Add amaretto, cocoa, flour and vanilla; beat for
about 1 more minute.

Stir in semi-sweet chocolate morsels; pour into
prepared pan.

Place the cheesecake on a rack in the Crock Pot (or use
a “ring” of aluminum foil to keep it off the bottom of the pot).

Cover and cook on high for 2 1/2 to 3 hours.

Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to
handle.

Cool thoroughly before removing pan sides.

Chill before serving; store leftovers in the refrigerator.