After making Homemade Lasagna, I found myself with a lot of leftover ricotta cheese. What better way to use up the extra ricotta than to make a Chocolate Cheesecake with Maple Pecan Topping? Instead of my usual Cheesecake Recipe, I added ricotta for a more "Italian Style" cheesecake. Inspired by National Chocolate Pecan Pie Day on August 20th, I also added the crust from my Salted Maple Pecan Bars, as well as the topping. This cheesecake recipe has to be the richest one to date.