3 sq. Baker's semi-sweet chocolate
1/4 c. water
1 tub (8 oz.) Philadelphia brand light pasteurized process cream cheese product
1/2 c. light or low calorie raspberry fruit spread
3 1/4 c. (8 oz.) Cool Whip lite whipped topping, thawed
2 tbsp. water
36 fresh raspberries
2 chocolate wafer cookies, crushed

Microwave chocolate with water at high 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 product 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 spring form 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 as shown. Store leftover cheesecake in freezer. Makes 12 servings.