Serves 16

Preparation time: 40 minutes

Refrigeration time: 4 hours

Ingredients:

• 2 cups graham cracker crumbs

• 1/3 cup melted butter

• 6 eggs

• 4 packages of Philadelphia Cream Cheese (8 ounces each)

• 1 cup sugar plus 3 tablespoons

• 1 teaspoon vanilla extract

• 1 tub (8 ounces) Cool Whip Whipped Topping (do not thaw)

• 6 ounces bittersweet chocolate

• 1 cup fresh raspberries

Tools:

• Electric mixer

• 9 inch springform pan

Directions:

  1. Preheat oven to 325 degrees

  2. In a mixer, combine: graham crackers, 3 tablespoons sugar and butter

  3. Press the cracker mixture onto the bottom of the springform pan

  4. In a mixer, combine and blend well: cream cheese, 1 cup sugar, vanilla

  5. Turn mixer to low and add 1 egg at a time until blended

  6. Pour batter over the cracker crust and bake for 55 minutes or until center is set

  7. Run a knife around the rim to loosen and cool before removing rim and refrigerate for 4 hours

  8. 20 minutes prior to serving: microwave Cool Whip and chocolate on high for 2 to 2 1⁄2 minutes - stir after each minute; allow chocolate mixture to cool for 15 minutes

  9. Pour over chilled cheesecake slowly, garnish with raspberries and serve