Chocolate Fruit Topped Cheesecake

1. 1

   Stir Crust Mixes, sugar, butter and water thoroughly in medium bowl until crumbs are well moistened.

2. 2

   Press 1/2 of the mixture firmly 2 inches up side of 9-inch springform pan.

3. 3

   Press remaining crumb mixture firmly onto bottom of pan using measuring cup.

4. 4

   Spoon 1 Fruit Pouch into crust.

5. 5

   Beat milk and Filling Mixes with electric mixer on low speed until blended.

6. 6

   Beat on medium speed 3 minutes.

7. 7

   (Filling will be thick.)

8. 8

   Immediately stir 1 cup cheesecake mixture into chocolate until smooth.

9. 9

   Stir chocolate mixture into cheesecake mixture until smooth.

10. 10

    Spoon over fruit in crust.

11. 11

    Top with remaining Fruit Pouch.

12. 12

    Refrigerate at least 1-1/2 hours or until firm.

13. 13

    To serve, run small knife or spatula around side of pan to loosen crust; remove side of pan.

14. 14

    Note: Cheesecake also can be prepared in a 13x9-inch baking pan, pressing all of the crumbs firmly onto bottom of pan.

15. 15

    Continue as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.