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Two-Tone Chocolate Cheesecake

photo by:kraft
Semi-sweet and white chocolates are layered into a prepared pie crust to make this impressive-looking cheesecake.
15 min
1 hr 15 min
8 servings

What You Need

pkg.  (11.1 oz.) JELL-O No Bake Cheesecake
Tbsp.  sugar
cup  margarine, melted
Tbsp.  water
oz.  BAKER'S Semi-Sweet Chocolate
oz.  BAKER'S White Chocolate
cups  cold milk

Make It

STIR Crust Mix, sugar, margarine and water with fork in 9-inch pie plate until crumbs are well moistened. First press firmly against side of pie plate, using finger or measuring cup to shape edge. Press remaining crumbs firmly onto bottom, using measuring cup.

MICROWAVE chocolates in 2 separate small microwaveable bowls on HIGH 1 min. or until chocolates are almost melted. Stir until chocolates are completely melted; cool slightly.

BEAT milk and Filling Mix with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Slowly stir half the filling mixture into each bowl of melted chocolate. Spoon semi-sweet chocolate cheesecake mixture into crust. Top evenly with white chocolate mixture. Refrigerate at least 1 hour.

Kraft Kitchens Tips

Balance your food choices throughout the day so that you can enjoy a serving of this cheesecake for dessert.
Special Extra
Top cheesecake with fresh berries, such as strawberries, blueberries and raspberries.
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