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1
Stir Crust Mix, sugar, margarine and water with fork in 9-inch pie plate until crumbs are well moistened.
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2
First press firmly against side of pie plate, using finger or measuring cup to shape edge.
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3
Press remaining crumbs firmly onto bottom, using measuring cup.
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4
Microwave chocolates in 2 separate small microwaveable bowls on HIGH 1 min.
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5
or until chocolates are almost melted.
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6
Stir until chocolates are completely melted; cool slightly.
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7
Beat milk and Filling Mix with mixer on low speed until blended.
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8
Beat on medium speed 3 min.
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9
(Filling will be thick.)
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10
Slowly stir half the filling mixture into each bowl of melted chocolate.
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11
Spoon semi-sweet chocolate cheesecake mixture into crust.
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12
Top evenly with white chocolate mixture.
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13
Refrigerate at least 1 hour.
