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CHOCOLATE RASPBERRY CHEESECAKE
- from Cupcake recipe
3 sq. Baker s semi-sweet chocolate
1/4 c. water
8 oz. Philadelphia light cream cheese
1/2 c. raspberry fruit spread (light
or low calorie)
3 1/4 c. (8 oz.) Cool Whip light
topping, thawed
2 tbsp. water
Fresh raspberries
Microwave chocolate with water at high for 1 to 1 1/2 minutes or heat on range
top on low, stirring constantly until almost melted; remove and stir until
completely melted. (Mixture will be thick.) Beat chocolate, cream cheese and
1/4 cup fruit spread. Immediately stir in 2 1/2 cups whipped topping until
smooth. Spread in 8 or 9 inch pie plate or springform pan. Freeze 3 to 4
hours. Remove from freezer; let stand 15 minutes. Briefly heat and stir
remaining fruit spread and water until well blended. Garnish with fruit spread
sauce, a dollop of whip cream and fresh raspberries. Store leftover cheesecake
in freezer.
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