Chocolate And Raspberry Cheesecake

• 3/4 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 1 envelope unflavored gelatin
• 1 cup cold water
• 4 ounces semisweet chocolate, coarsely chopped
• 4 packages (8 ounces each) fat-free cream cheese
• Sugar substitute equivalent to 1 cup sugar
• 1/2 cup sugar
• 1/4 cup baking cocoa
• 2 teaspoons vanilla extract
• 2 cups fresh raspberries

1. In a large bowl, combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 375u0b0 for 8-10 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
3. In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour onto crust; refrigerate for 2-3 hours or until firm.
4. Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen. Refrigerate leftovers.

graham cracker crumbs, butter, unflavored gelatin, cold water, semisweet chocolate, cream cheese, sugar substitute, sugar, baking cocoa, vanilla, fresh raspberries

Taken from www.tasteofhome.com/recipes/chocolate-and-raspberry-cheesecake/ (may not work)