Categories: Cheesecake

Ingredients

• 1 1/2 cups Graham Cracker crumbs
• 3 Tbsp. sugar
• 1/3 cup butter or margarine, melted
• 4 pkg. (8 oz. each) Phil Cream Cheese,
• softened
• 1 cup sugar
• 1 tsp. vanilla
• 4 eggs
• 1 tub (8 oz.) Cool Whip, frozen
• 6 oz. Baker's bittersweet chocolate
• 1 cup fresh raspberries

Directions

1. Heat oven to 325 degrees.

2. Mix graham crumbs, 3 tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

3. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Pour over crust.

4. bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

5. Microwave Cool Whip and chocolate in microwavable bowl on high 2 to 2 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 minutes; slowly pour over cheesecake. Garnish with raspberries.

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