Chocolate Cheesecake

Preheat oven to 350 degrees.

Combine ricotta cheese, cream cheese, Splenda, egg, melted butter, 3 Tbsp. chocolate syrup and vanilla in a blender, until smooth.

Pour mixture into pie pan.

Add the final 1 tbsp. chocolate syrup in divided amounts over cheesecake.

Use a butter knife to swirl in the chocolate for desired look.

Bake 35-40 minutes or until almost set Turn oven off; let stand in oven 30 minutes with the door partially opened.

Remove cheesecake from oven; cool in pan on wire rack.

Cover and chill for 1 hour prior to serving.

Total: 20SL, 1L