Fudge Bottom Cheesecake

Prep: 15 min - Total: 1 hr 15 min

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake
2 Tbsp. sugar
6 Tbsp. butter or margarine, melted
1 Tbsp. water
3 squares BAKER'S Semi-Sweet Baking Chocolate
1 Tbsp. butter or margarine
1-1/2 cups cold milk



MIX Crust Mix, sugar, 6 Tbsp. melted butter and water thoroughly
with fork in 9-inch pie plate until crumbs are well moistened.
Press firmly against side of pie plate first, using finger or
large spoon to shape edge. Press remaining crumbs firmly onto
bottom using measuring cup.

MICROWAVE chocolate and 1 Tbsp. butter in small microwavable
bowl on HIGH 1-1/2 minutes or until chocolate is almost melted.
Stir until completely melted; cool slightly.

BEAT milk and Filling Mix with electric mixer on low speed until
blended. Beat on medium speed 3 minutes. (Filling will be thick.)
Stir 3 Tbsp. of the filling into melted chocolate. Spread chocolate
mixture evenly into crust; top with remaining filling.

Refrigerate at least 1 hour. Garnish with thawed COOL WHIP
Whipped Topping. Store leftover cheesecake in refrigerator.

Makes 8 servings

Fudge Bottom Cheesecake Tarts:
Press prepared crust mixture firmly onto bottoms of 12 paper-
lined muffin cups using spoon or bottom of glass. Prepare
Filling mixtures as directed. Spread 1 heaping teaspoon
chocolate mixture over each crust. Top with remaining filling.
Refrigerate and store as directed. Makes 12 servings.

How To Easily Cut Pie to Serve:
Dip bottom of pie plate in hot water 10 to 15 seconds before
slicing.

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.