It's-a-Snap Chocolate Cheesecake

• 1 env. KNOX Unflavored Gelatine
• 1/2 cup sugar
• 1 cup boiling water
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Mix gelatine and sugar in small bowl.
2. Add boiling water; stir 5 min.
3. or until gelatine is completely dissolved.
4. Beat cream cheese in large bowl with mixer on medium speed until creamy.
5. Add melted chocolate; beat until blended.
6. Gradually add gelatine mixture, beating until blended.
7. Refrigerate 45 min.
8. or until thickened, stirring every 15 min.
9. Pour into pie crust.
10. Refrigerate 3 hours or until firm.

unflavored gelatine, sugar, boiling water, philadelphia cream cheese, chocolate, ready

Taken from www.kraftrecipes.com/recipes/its-a-snap-chocolate-cheesecake-162324.aspx (may not work)