Chocolate Raspberry Cheesecake
- Baker's Semi-Sweet Chocolate 3 sq.
- 1/4 cup water
- 8 ounces Philadelphia Light Cream Cheese
- 1/2 cup raspberry fruit spread light or low calorie
- 3 1/4 cups cool whip light topping, thawed
- 2 tablespoons water
- fresh raspberries
- Microwave chocolate with water at high for 1 to 1 1/2 minutes or heat on range top on low, stirring constantly until almost melted; remove and stir until completely melted. (Mixture will be thick.)
- Beat chocolate, cream cheese and 1/4 cup fruit spread. Immediately stir in 2 1/2 cups whipped topping until smooth. Spread in 8 or 9 inch pie plate or springform pan. Freeze 3 to 4 hours. Remove from freezer; let stand 15 minutes. Briefly heat and stir remaining fruit spread and water until well blended. Garnish with fruit spread sauce, a dollop of whip cream and fresh raspberries. Store leftover cheesecake in freezer.
chocolate, water, cream cheese, raspberry fruit, cool whip light topping, water, fresh raspberries
Taken from www.yummly.com/recipe/Chocolate-Raspberry-Cheesecake-1651777 (may not work)