In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add semi-sweet chocolate; stir until melted. In a mixing bowl, beat the cream cheese, Splenda, and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla.
Pour into the pie crusts; refrigerate for 2-3 hours or until firm.
After firm, arrange raspberries or strawberries on top of cheesecake. In a heavy saucepan or microwave, melt white chocolate; stir until smooth. Drizzle or pipe over berries. Refrigerate leftovers.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.