Stir Crust Mixes, sugar, butter and water thoroughly in medium bowl until crumbs are well moistened. Press 1/2 of the mixture firmly 2 inches up side of 9-inch springform pan. Press remaining crumb mixture firmly onto bottom of pan using measuring cup. Spoon 1 Fruit Pouch into crust.
Beat milk and Filling Mixes with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Immediately stir 1 cup cheesecake mixture into chocolate until smooth. Stir chocolate mixture into cheesecake mixture until smooth. Spoon over fruit in crust. Top with remaining Fruit Pouch.
Refrigerate at least 1-1/2 hours or until firm. To serve, run small knife or spatula around side of pan to loosen crust; remove side of pan.
Note: Cheesecake also can be prepared in a 13x9-inch baking pan, pressing all of the crumbs firmly onto bottom of pan. Continue as directed.
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.