Chocolate Ice Cream & Raspberry Flavored Cheesecake Dipped i

• 1 graham cracker pie crust
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 1 cup sugar
• 1 (3 ounce) package raspberry Jell-O gelatin
• 1 pint chocolate ice cream, softened (your fav. brand)
• 1 (12 ounce) package Hershey's semi-sweet chocolate chips
• 1 cup frozen raspberries
• 4 tablespoons sugar

1. NOTE: You may add 1/2 pack of any flavor of Jello gelatin to cream cheese for another flavor variation.
2. And also you may use any flavored ice cream of your choice.
3. Prepare graham cracker crust as instructions define and set in refrigerator until cream cheese is ready.
4. If cream cheese is softened then in a blender mix to break up, then add sugar and mix until blended.
5. Add half pack of of Jello mix to cream cheese, blend until cream cheese has an even color.
6. Refrigerate for at least 1 hour in an 8x9 inch baking pan.
7. Making sure your ice cream is softened, not melted add 1 pint of your favorite chocolate ice cream on top of the cream cheese mixture.
8. Refrigerate for at least 1 hour or at least until ice cream is firm.
9. Take your cream cheese out of the fridge and empty contents out of pan (if you need help take a torch and set flame all over bottom until you are sure it is ready to move.
10. Make sure you keep torch moving so the graham cracker crust wont burn).
11. If you don't have a torch or have one but do not feel comfortable using one just make a Ban Marie with a larger baking dish.
12. That is simply placing your dish for about 1 minute inside another larger one with hot boiling water resting around it.
13. Be sure not to set it there to long less your dish will melt.
14. Melt your chocolate using a double boiler until smooth adding (if you want to) 2 tbsp of butter to insure that your chocolate wont crack while cooling.
15. If cheese cake can be removed from pan then cut into 9 individual even pieces.
16. Set cheese cakes on top of wire rake setting on top of a cake pan or cookie sheet.
17. You must allow space for the chocolate to drip.
18. Make sure all sides are covered as even as possible.
19. Refrigerate until cheese cakes are set firm to your liking.
20. At least 1 hour in the coolest part of your refrigerator.
21. In a sauce pot add your frozen raspberries and 4 tablespoons of super fine granulated sugar (or whatever sugar you can find EXCEPT POWDERED SUGAR).
22. Cook for 10 minutes or until raspberries are completely softened.
23. TO SERVE: In a dessert bowl add a cream cheese and chocolate ice cream square and drizzle raspberries around it, with tiny dollops of whip cream on top.
24. Or, On a pie plate add your cheesecake square a dollop of whip cream on top and a spoonful of heated raspberries in they're sauce on top of the whipped cream.
25. Or, Just eat plain for a lighter dessert.
26. NOTE: If you do not have a double boiler you may use a microwave.
27. However to prevent chocolate from burning take a regular sauce pot fill it about 1 quarter of the way full with water and boil it until boiling rapidly.
28. Take a glass bowl and set on top of sauce pot, add your chocolate and mix with a plastic spatula (the kind you ice cakes with).
29. However any utensil will do.
30. CAUTION: MAKE SURE THE GLASS BOWL YOU USE ISN'T COMBUSTIBLE!

graham cracker pie crust, cream cheese, sugar, chocolate ice cream, chocolate chips, frozen raspberries, sugar

Taken from www.food.com/recipe/chocolate-ice-cream-raspberry-flavored-cheesecake-dipped-i-18712 (may not work)