Chocolate Raspberry Cheesecake

• 3 ounces bakers semi-sweet chocolate baking squares
• 14 cup water
• 1 (8 ounce) package cream cheese, softened
• 12 raspberry spreadable fruit
• 3 14 cups Cool Whip, thawed 8 ounce tub
• 2 tablespoons water
• 36 fresh raspberries
• 2 chocolate wafer cookies, crushed

1. Melt the chocolate with 1/4 Cup water in microwave on high for 1 - 1 1/2 minutes or heat on stove on low stirring constanty until almost melted; remove from heat and stir until completely melted.
2. (Mixture will be very thick).
3. Beat chocolate, cream cheese, and 1/4 Cup fruit spread.
4. Immediately stir in 2 1/2 Cups Cool Whip until smooth.
5. Sprad in a 8 or 9 in pie plate.
6. Freeze for 3-4 hours.
7. Remove from freezer, let stand for 15 minutes.
8. Briefly heat and stir remaining 1/4 Cup fruit spread 2 Tablespoons of water until well blended.
9. Spread remaining cool whip on top of cheesecake, drizzle with fruit/water mixture.
10. Top with fresh raspberries and crushed chocolate cookie wafers.
11. Store leftovers in the freezer.

bakers, water, cream cheese, fruit, water, fresh raspberries, chocolate wafer cookies

Taken from www.food.com/recipe/chocolate-raspberry-cheesecake-130227 (may not work)