3 sq. Baker’s semi-sweet
1/4 c. water
8 oz. Philadelphia light
1/2 c. raspberry fruit spread
(light or low calorie)
3 1/4 c. (8 oz.) Cool Whip light
2 tbsp. water Fresh raspberries
Microwave chocolate with water at high for 1 to 1 1/2 minutes or heat on range top on low, stirring constantly until almost melted; remove and stir until completely melted.(Mixture will be thick.)Beat chocolate, cream cheese and 1/4 cup fruit spread.Immediately stir in 2 1/2 cups whipped topping until smooth.Spread in 8 or 9 inch pie plate or springform pan.Freeze 3 to 4 hours.Remove from freezer; let stand 15 minutes.Briefly heat and stir remaining fruit spread and water until well blended. Garnish with fruit spread sauce, a dollop of whip cream and fresh raspberries.Store leftover cheesecake in freezer.