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Chocolate Raspberry Cheesecake Recipe


3 sq. Baker's semi-sweet
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

 Chocolate Raspberry Cheesecake Recipe


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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