I decided that since I have fresh raspberries, I will fix Chocolate Raspberry Cheesecake:

Here is the recipe:

Chocolate Raspberry Cheesecake

1 Keebler Ready Crust Chocolate Flavored. (Or you can make your own, but why?)
12 OZ Cream Cheese, Softened ( I use no or low fat cream cheese to cut the fat - it works fine and tastes the same here.)
1/2 Cup Sugar
1/2 teasp. Vanilla
2 Eggs
1/2 Cup Fresh or Frozen Raspberries (well drained and thawed if frozen.)

Glaze

1 OZ unsweetened Hershey chocolate
1/4 Cup Powdered Sugar
1 teasp. Margerine or Butter
1 teasp. dark corn syrup
1 teasp. boiling water
1/2 teasp. Vanilla

Preheat oven to 325 degrees. In medium bowl, beat cream cheese until fluffy. Gradually add sugar and vanilla. Add eggs one at a time, beating after each addition until well blended. Fold in raspberries. Place crust on baking sheet, fill with raspberry mixture. Bake for 35 minutes. Cool completely and chill. When cool make glaze.

Combine first five ingredients over low heat until chocolate is melted. Remove from heat and stir in the vanilla. Pour over chilled cheesecake and chill again for three hours. Garnish with more raspberries.

Nummy Nummy in my tummy.

Love


Mary