Quick, easy, and delicious. These little desserts combine the crisp texture of wafers with the soft, creamy texture of ricotta and chocolate. The dab of jam adds a tiny surge of sweetness. I used whole-milk ricotta, and I stored the ricotta-chocolate topping and the jam separately in the fridge. I labeled the topping container with instructions to measure out 12 grams of topping per chocolate wafer. My husband and I both love these cookies (though I wouldn't call them cheesecake).