Chocolate-Topped Strawberry Cheesecake

• 1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
• 1/4 cup butter, melted
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 16 ounces fresh or frozen unsweetened strawberries, thawed
• 2 packages (8 ounces each) fat-free cream cheese, cubed
• 1 cup fat-free cottage cheese
• Sugar substitute equivalent to 3/4 cup sugar
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• 1/2 cup chocolate ice cream topping
• 1 cup quartered fresh strawberries

1. Preheat oven to 350u0b0. Mix cracker crumbs and butter; press onto bottom and 1 in. up sides of a 9-in. springform pan coated with cooking spray. Place on a
2. . Bake until set, about 10 minutes. Cool completely on a wire rack.
3. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; remove from heat.
4. Hull strawberries if necessary; puree in a food processor. Remove to a bowl. Add cream cheese, cottage cheese and sugar substitute to food processor; process until smooth. While processing, gradually add gelatin mixture. Add pureed strawberries; process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Refrigerate, covered, until set, 2-3 hours.
5. Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.

graham cracker crumbs, butter, unflavored gelatin, cold water, cream cheese, cottage cheese, sugar substitute, frozen reducedfat whipped topping, chocolate ice cream topping, fresh strawberries

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