Chocolate Cappuccino Cheesecake

• 1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
• 2 env. GENERAL FOODS INTERNATIONAL COFFEES Cappuccino, Cafe Mocha Flavor, divided
• 5 Tbsp. margarine, melted
• 1-1/2 cups cold milk
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped
• 2 tsp. hot water
• 1 cup thawed COOL WHIP Whipped Topping

1. Line 9-inch square pan with foil.
2. Add Crust Mix and 1 envelope of the Cappuccino Mix; mix well.
3. Stir in margarine.
4. Press firmly onto bottom of prepared pan.
5. Beat milk and Filling Mix in small bowl on low speed of electric mixer until blended.
6. Beat on medium speed 3 min.
7. Stir in chocolate; spoon over crust.
8. Dissolve remaining envelope of Cappuccino Mix in hot water in large bowl.
9. Gently stir in whipped topping; spread over filling.
10. Refrigerate 1 hour or until firm.
11. Remove cheesecake from pan; cut into 12 squares to serve.

dessert, international coffees, margarine, cold milk, chocolate, water

Taken from www.kraftrecipes.com/recipes/chocolate-cappuccino-cheesecake-51850.aspx (may not work)