Chocolate Cherry Cheesecake

• 2 pkg. (21.4 oz. each) JELL-O No Bake Cherry Cheesecake Dessert
• 10 Tbsp. margarine, melted
• 1/4 cup sugar
• 2 Tbsp. water
• 3 cups cold milk
• 3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled

1. Mix Crust Mixes, margarine, sugar and water in medium bowl with fork until crumbs are well moistened.
2. Press firmly onto bottom and 2 inches up side of 9-inch springform pan.
3. Spread contents of 1 Fruit Pouch onto bottom of crust.
4. Pour milk into medium mixing bowl.
5. Add both Filling Mixes; beat with mixer on low speed until blended.
6. Beat on medium speed 3 min.
7. (Filling will be thick.)
8. Remove 1 cup filling mixture; blend with melted chocolate.
9. Add to remaining filling mixture; mix well.
10. Spoon into crust.
11. Top with contents of 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.

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

Taken from www.kraftrecipes.com/recipes/chocolate-cherry-cheesecake-51997.aspx (may not work)