no-bake chocolate cheesecake

How To Make no-bake chocolate cheesecake

• 1

  Preheat oven to 375 degrees
• 2

  In a large mixing bowl - Combine graham cracker crumbs and margarine
• 3

  Press this mixture onto the bottom of a 9-inch springform pan
• 4

  Bake at 375 degrees for 8 - 10 minutes or until lightly browned
• 5

  Cool on a wire rack
• 6

  For Filling: In a small saucepan - sprinkle gelatin over cold water; let stand for 1 minute
• 7

  Heat over low heat while stirring gelatin until it is completely dissolved
• 8

  Add the semisweet chocolate; stil until melted
• 9

  In another large mixing bowl - Beat the cream cheese, sugar substitute and sugar until smooth
• 10

  Gradually add the chocolate mixture and cocoa
• 11

  Beat in vanilla
• 12

  Pour into crust
• 13

  Refrigerate for 2 - 3 hours or until firm
• 14

  Arrange raspberries on top of cheesecake
• 15

  In a heavy saucepan or microwave - Melt white candy coating; stil until smooth
• 16

  Drizzle over berries
• 17

  Carefully run a knife around edge of pan to loosen
• 18

  Remove sides of pan
• 19

  Refrigerate leftovers
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