Fudge Bottom Cheesecake

1. 1

   Mix Crust Mix, sugar, the 5 Tbsp.

2. 2

   melted margarine and the water with fork in 9-inch pie plate until well blended.

3. 3

   Press firmly against side of pie plate first, using your finger or large spoon to shape the edge.

4. 4

   Press remaining crumb mixture firmly onto bottom, using bottom of a dry measuring cup.

5. 5

   Microwave chocolate and 1 Tbsp.

6. 6

   margarine in small microwaveable bowl on HIGH 1-1/2 minutes or until margarine is melted.

7. 7

   Stir until chocolate is completely melted; cool slightly.

8. 8

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

9. 9

   Beat on medium speed 3 minutes.

10. 10

    (Filling will be thick.)

11. 11

    Stir 3 Tbsp.

12. 12

    of the filling into melted chocolate; spread evenly into crust.

13. 13

    Top with remaining filling.

14. 14

    Refrigerate at least 1 hour.

15. 15

    Top each serving with 2 Tbsp.

16. 16

    of the whipped topping.

17. 17

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.