Chocolate Fruit Topped Cheesecake

• 2 pkg. (21.4 oz. each) JELL-O No Bake Fruit Topped Cheesecake
• 1/4 cup sugar
• 3/4 cup (1-1/2 sticks) butter or margarine, melted
• 2 Tbsp. water
• 3 cups cold milk
• 3 squares BAKER'S Semi-Sweet Chocolate, melted, cooled (optional)

1. Stir Crust Mixes, sugar, butter and water thoroughly in medium bowl until crumbs are well moistened.
2. Press 1/2 of the mixture firmly 2 inches up side of 9-inch springform pan.
3. Press remaining crumb mixture firmly onto bottom of pan using measuring cup.
4. Spoon 1 Fruit Pouch into crust.
5. Beat milk and Filling Mixes with electric mixer on low speed until blended.
6. Beat on medium speed 3 minutes.
7. (Filling will be thick.)
8. Immediately stir 1 cup cheesecake mixture into chocolate until smooth.
9. Stir chocolate mixture into cheesecake mixture until smooth.
10. Spoon over fruit in crust.
11. Top with remaining Fruit Pouch.
12. Refrigerate at least 1-1/2 hours or until firm.
13. To serve, run small knife or spatula around side of pan to loosen crust; remove side of pan.
14. Note: Cheesecake also can be prepared in a 13x9-inch baking pan, pressing all of the crumbs firmly onto bottom of pan.
15. Continue as directed.

sugar, butter, water, cold milk, s

Taken from www.kraftrecipes.com/recipes/-18755.aspx (may not work)