Chocolate Amaretto Cheesecake

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

Filling:
1 cup ricotta cheese
12 ounce cream cheese
1 cup granulated sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 teaspoon cocoa
1/4 call-purpose flour
1 teaspoon vanilla extract
1/3 cup semisweet chocolate chips

Mix the crust ingredients and press into a 7-inch springform pan. Beat the cheeses with sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium. Add amaretto, cocoa, flour and vanilla extract; beat for 1 more minute. Stir in semisweet chocolate; pour into prepared pan. Place the cheesecake on a ring of aluminum foil to keep it off the bottom of the crock pot. Cover and cook on HIGH for 2 1/2 to 3 hours. Turn off crock pot and let stand 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill and serve.