Mix graham cracker crumbs, 6 tablespoons margarine or butter and 2 tablespoons sugar; press on bottom and side of 9-inch pie plate.
Melt 1/2 cup chocolate chips in small saucepan over low heat; set aside.
Prepare cheesecake filling according to package directions using milk; blend in melted chocolate. Stir in remaining chocolate chips. Spread in prepared crust. Refrigerate 1 hour.
Heat pudding mix, remaining sugar and water to a boil in small saucepan over medium-high heat. Boil 1 minute; remove from heat. Stir in remaining margarine or butter. Refrigerate sauce until serving time.
Cut cheesecake into 8 wedges; top with sauce and whipped cream if desired.
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.