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Chocolate Cappuccino Cheesecake

photo by:kraft
If you think chocolate cappuccino on its own is a yummy treat, you may think a cheesecake version of it is gilding the lily. And you'd be right.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
12 servings
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What You Need

1
pkg.  (11.1 oz.) JELL-O No Bake Cheesecake
2
env.  GENERAL FOODS INTERNATIONAL COFFEES Cappuccino, Cafe Mocha Flavor, divided
5
Tbsp.  margarine, melted
1-1/2
cups  cold milk
2
oz.  BAKER'S Semi-Sweet Chocolate, chopped
2
tsp.  hot water
1
cup  thawed COOL WHIP Whipped Topping

Make It

LINE 9-inch square pan with foil. Add Crust Mix and 1 envelope of the Cappuccino Mix; mix well. Stir in margarine. Press firmly onto bottom of prepared pan.

BEAT milk and Filling Mix in small bowl on low speed of electric mixer until blended. Beat on medium speed 3 min. Stir in chocolate; spoon over crust.

DISSOLVE remaining envelope of Cappuccino Mix in hot water in large bowl. Gently stir in whipped topping; spread over filling. Refrigerate 1 hour or until firm. Remove cheesecake from pan; cut into 12 squares to serve.

Kraft Kitchens Tips

Substitute
Prepare as directed, substituting 1/2 cup chopped chocolate-covered English toffee for the chopped chocolate.
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