Chocolate Lovers' Delight

If you are craving chocolate, this delectable dessert will suit your fancy!  This recipe works great for holidays or parties.

CHOCOLATE CHEESECAKE

1 cup milk
1 envelope unflavored gelatin
4 envelopes (1oz. Ea.) Swiss Miss Milk Chocolate Hot Cocoa Mix
1 ½ cups finely crushed chocolate wafers or graham crackers
4 tablespoons sugar, divided
¼ cup Fleischmann’s Original Margarine Stick, melted
Pam Baking Spray
16 oz. cream cheese, softened
1 teaspoon vanilla extract
1 cup evaporated milk, refrigerated
Reddi-wip Real Whipped Cream
Fresh raspberries
Chocolate curls, optional

In a microwave-safe bowl, combine the milk and gelatin; let stand for 1 minute.  Microwave on high for 1 ½ minutes.  Stir until gelatin is dissolved.  Pour cocoa mix into a bowl and pour hot gelatin mixture into cocoa mix, continuously beating until completely dissolved.  Cool to room temperature, about 45 minutes.

Combine the chocolate wafer crumbs, 2 tablespoons of sugar and melted margarine.  Press onto the bottom and 1 in. up the sides of a 9 inch spring form pan sprayed with nonstick baking spray; set aside.  

In a mixing bowl, beat cream cheese, 2 tablespoons sugar and vanilla until smooth.  Add chocolate mixture; beat well.  Add the chilled evaporated milk and beat on high speed for 4 minutes.  

Pour into crust.  Cover; refrigerate 8 hours or overnight.  Just before serving, carefully run a knife around the edge of pan to loosen.  Remove sides of pan.  Top each serving generously with whipped cream and raspberries.  Garnish which chocolate curls, if desired.  YIELD:  12-14 Servings.