(Almost) good-for-you cheesecake

Pre-heat oven to 180 ºC.
Lightly coat a 23 cm spring-form pan with cooking spray.
In a small bowl, mix cracker crumbs with 1 tbsp sugar.
Sprinkle over bottom of pan and set aside.
In a large bowl, beat together cream cheese and ricotta until smooth.
Beat in remaining sugar and flour.
Gradually pour in Bailey’s and rum essence, and beat until smooth.
Add egg whites and beat until just blended. Pour into prepared pan.
Sprinkle chocolate chips on top and bake for 60 minutes or until lightly golden and puffed. Remove from oven and cool on a wire rack for one hour. Place in fridge to chill, overnight.
In a small bowl, dissolve instant coffee with hot water and set aside until cooled. Fold coffee into whipped topping and spread over chilled cheesecake.
Slice and serve.