No-Bake Chocolate Cheesecake 3/4 cup graham cracker crumbs 2 tablespoons reduced-fat margarine, melted 1 envelope unflavored gelatin 1 cup cold water 4 squares (1 ounce each) 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 Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ No-Bake Chocolate Cheesecake cont. In a 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. 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 @ 70% power for 1 minute; stir. Microwave at additional 10- Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

	No-Bake Chocolate Cheesecake to 20-second intervals, stirring until smooth. Drizzle or pipe over berries. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008