Chocolate And Raspberry Cheesecake Recipe

Ingredients

3/4 cup graham cracker crumbs2 tablespoons butter, melted1 envelope unflavored gelatin1 cup cold water4 ounces semisweet chocolate, coarsely chopped4 packages (8 ounces each) fat-free cream cheeseSugar substitute equivalent to 1 cup sugar1/2 cup sugar1/4 cup baking cocoa2 teaspoons vanilla extract2 cups fresh raspberries

Preparation

Preheat oven to 375°. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake until lightly browned, 8-10 minutes. Cool in pan 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 chocolate mixture and the cocoa. Beat in vanilla. Pour onto crust; refrigerate until firm, 2-3 hours.

Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.