Chocolate Cherry Cheesecake

By cecelia26_

Ingredients

• 2 pkg (21.4 oz. each) JELL-O No Bake Cherry or Strawberry Topped Cheesecake
• 3/4 cup (1-1/2 sticks) butter or margarine, melted
• 1/4 cup sugar
• 3 cups cold milk
• 3 squares BAKER'S Semi-Sweet Baking Chocolate, melted and cooled

Preparation

Step 1

Stir Crust Mixes, butter, sugar and 2 tablespoons water with fork in medium bowl until crumbs are well moistened. First, firmly press 1/2 of the crumbs 2 inches up side of 9-inch springform pan. Press remaining crumbs firmly onto bottom, using measuring cup. Spoon 1 fruit pouch over crust.
Pour cold milk into medium mixing bowl. Add Filling Mixes. Beat with electric mixer on lowest speed until blended. Beat on medium speed 3 minutes. Filling will be thick. Immediately stir 1 cup cheesecake mixture into chocolate until smooth. Stir chocolate mixture into remaining cheesecake mixture until blended. Spoon mixture over fruit in crust. Top with remaining fruit pouch.
Refrigerate at least 1-1/2 hours or until firm. To serve, run a small knife or spatula around side of pan to loosen crust; remove side of pan.

Note: Cheesecake also can be prepared in a 13x9-inch baking pan, pressing all of the crumbs firmly onto bottom of pan. Continue as directed.