In a shallow pan, combine watermelon juice, sugar, and lemon juice until sugar is dissolved; place pan in freezer. Stir watermelon mixture every 20 minutes until frozen, about 2 hours. Cover; store in freezer.
- - - - - - - - - - - - Per serving: 88 Calories; less
than one gram Fat (3% calories from fat); 0g Protein; 22g
In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch springform pan. Chill while preparing filling.
In large bowl with electric mixer, beat cream cheese until smooth. Add white and brown sugars and mix well.
Add sour cream and ricotta and blend well. Add eggs one at a time and beat until mixture is smooth.
Add melted chocolate, espresso, vanilla, and almond extract. Blend until mixture is very smooth. Pour mixture into springform pan.
Bake approximately 1 hour. Turn off oven and crack door about 1inch. Leave cake in oven for 1 hour then remove and cool to room temperature.
In small saucepan, melt chocolate and butter over low heat and stir until smooth. Add pecans and stir until coated. Pour glaze over top of cheesecake and smooth to edges. Let some run over edges if you like. Chill until firm and cut into wedges to serve.
(Seperate eggs -- yolks and whites in seperate bowls.)
In large bowl, cream brown sugar and margarine until light and fluffy. Blend in almond extract and egg yolks.
Gradually add flour, soda and salt to creamed mixture, mix well.
Shape dough into balls and roll in egg whites, walnuts and then place balls onto greased cookie sheet, two inches apart. With thumb, make imprint in center of each cookie and fill with jam. Roll in chopped nuts (optional)