Chocolate Polenta Cheesecake

Preparation
Crust:
Process the cookies in a food processor until finely chopped(or crush in a plastic bag with a rolling pin). Add the melted butter and mixuntil completely incorporated. Press crust along the bottom and one inch up thesides of an 8 or 9-inch springform pan. Set aside.

Filling:Preheat oven to 375ºF.

In the large bowl of a food processor or a mixer, combine the ricotta cheese,sugar, lemon zest, lemon juice and cinnamon and mix well. Add eggs one at atime, pulsing briefly (or mixing on medium speed) after addition of each egg, tocombine well. Set aside.

In a large heavy saucepan, heat milk over medium-high heat just to boilingpoint, then add salt. Lower heat and slowly drizzle polenta into hot milk,stirring continuously to prevent lumping. 

Cook on medium-low heat forapproximately 5 minutes, until polenta is thick and smooth, stirring frequentlyto prevent scorching on the bottom of the pan. When cooked, allow to coolslightly. 

Add by large spoonfuls to the cheese and egg mixture, pulsing (ormixing on medium speed) after each addition to blend into cheese mixture. Whenthoroughly blended, pour into crust.

Warm chocolate sauce to a thick syrup-like consistency in microwave or doubleboiler. Drizzle and stir slightly into cheesecake, being careful not to touchthe crust on sides or bottom.

Bake 1 hour and 10 minutes. Place a cookie sheet or aluminum foil underneathwhile baking, as the crust will leak and dribble somewhat in the oven. Removefrom the oven and allow cheesecake to sit for at least an hour before serving. 

You can refrigerate the cheesecake, but it is not necessary. Run a knife betweenthe crust and removable rim before removing rim. Just before serving, place 1 or2 espresso beans on each slice, if desired.