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Chocolate and Raspberry Cheesecake

Your valentine will fall in love with this sweet treat from our Test Kitchen. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal.

12 ServingsPrep: 25 min. + chilling

Ingredients

3/4 cup graham cracker crumbs
2 tablespoons butter, melted
1 envelope unflavored gelatin
1 cup cold water
4 ounces semisweet chocolate, coarsely chopped
4 packages (8 ounces each) fat-free cream cheese
Sugar substitute equivalent to 1 cup sugar
1/2 cup sugar
1/4 cup baking cocoa
2 teaspoons vanilla extract
TOPPING:
2 cups fresh raspberries
1 ounce white candy coating

Directions

In a large bowl, combine cracker crumbs and margarine; press onto the
bottom of a 9-in. springform pan. Bake at 375° for 8-10 minutes
or until lightly browned. Cool on a wire rack.
For filling, in a small saucepan, sprinkle gelatin over cold water;
let stand for 1 minute. Heat over low heat, stirring until gelatin
is completely dissolved. Add the semisweet chocolate; stir until
melted.

2 of 2

Chocolate and Raspberry Cheesecake (continued)

Directions (continued)

In a large bowl, beat the cream cheese, sugar substitute and sugar
until smooth. Gradually add the chocolate mixture and cocoa. Beat in
vanilla. Pour into crust; refrigerate for 2-3 hours or until firm.
Arrange raspberries on top of cheesecake. In a microwave, melt white
candy coating; stir until smooth. Drizzle or pipe over berries.
Carefully run a knife around edge of pan to loosen. Refrigerate
leftovers. Yield: 12 servings.

Nutrition Facts: 1 slice equals 227 calories, 7 g fat (4 g saturated fat), 7 mg cholesterol, 457 mg sodium, 30 g carbohydrate, 2 g fiber, 13 g protein.