Fudge Bottom Cheesecake

• 1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
• 2 Tbsp. sugar
• 5 Tbsp. margarine, melted
• 1 Tbsp. water
• 3 oz. BAKER'S Semi-Sweet Chocolate
• 1 Tbsp. margarine
• 1-1/2 cups cold milk
• 1 cup thawed COOL WHIP Whipped Topping

1. Mix Crust Mix, sugar, the 5 Tbsp.
2. melted margarine and the water with fork in 9-inch pie plate until well blended.
3. Press firmly against side of pie plate first, using your finger or large spoon to shape the edge.
4. Press remaining crumb mixture firmly onto bottom, using bottom of a dry measuring cup.
5. Microwave chocolate and 1 Tbsp.
6. margarine in small microwaveable bowl on HIGH 1-1/2 minutes or until margarine is melted.
7. Stir until chocolate is completely melted; cool slightly.
8. Beat milk and Filling Mix with electric mixer on low speed until well blended.
9. Beat on medium speed 3 minutes.
10. (Filling will be thick.)
11. Stir 3 Tbsp.
12. of the filling into melted chocolate; spread evenly into crust.
13. Top with remaining filling.
14. Refrigerate at least 1 hour.
15. Top each serving with 2 Tbsp.
16. of the whipped topping.
17. Store leftover cheesecake in refrigerator.

dessert, sugar, margarine, water, chocolate, margarine, cold milk

Taken from www.kraftrecipes.com/recipes/fudge-bottom-cheesecake-55248.aspx (may not work)