Heat margarine or butter and water in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Stir in flour and graham cracker crumbs.
With wooden spoon, beat mixture until ball forms and leaves side of pan. Add eggs one at a time, beating well after each addition. Cool mixture slightly.
Drop batter in 10 large mounds in a ring, about 1/2-inch apart, on greased and lightly floured baking sheet. Bake at 400°F for 35 to 40 minutes or until done. Cool on wire rack. Carefully cut ring horizontally in half; set aside.
Beat cheesecake filling, pudding mix and milk in large bowl with electric mixer on low speed, until blended. Beat at medium speed for 3 minutes. Fold in whipped cream. Refrigerate 1 hour.
Fill bottom of ring with cheesecake mixture; replace top. Drizzle with chocolate.
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.