Ingredients:
- 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
- Fresh raspberries
Method:
- 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 spring form 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.