Chocolate Raspberry Cheesecake

This is really good. Needs to be in the freezer 3-4 hours before serving.

• Ready In: 5 hrs 30 mins
• Serves: 12
• Yields: 1 pie

Ingredients

• 3  ounces  bakers  semi-sweet chocolate baking squares
• 1⁄4 cup water
• 1 (8 ounce) package cream cheese, softened
• 1⁄2  raspberry spreadable fruit
• 3 1⁄4 cups Cool Whip, thawed 8 ounce tub
• 2  tablespoons water
• 36  fresh raspberries
• 2  chocolate wafer cookies, crushed

Directions

1. Melt the chocolate with 1/4 Cup water in microwave on high for 1 - 1 1/2 minutes or heat on stove on low stirring constanty until almost melted; remove from heat and stir until completely melted. (Mixture will be very thick).
2. Beat chocolate, cream cheese, and 1/4 Cup fruit spread.
3. Immediately stir in 2 1/2 Cups Cool Whip until smooth.
4. Sprad in a 8 or 9 in pie plate.
5. Freeze for 3-4 hours.
6. Remove from freezer, let stand for 15 minutes.
7. Briefly heat and stir remaining 1/4 Cup fruit spread 2 Tablespoons of water until well blended.
8. Spread remaining cool whip on top of cheesecake, drizzle with fruit/water mixture. Top with fresh raspberries and crushed chocolate cookie wafers.
9. Store leftovers in the freezer.