Friday, February 24, 2012
Fudge Bottom Cheesecake
1 package no bake real cheesecake
2 tablespoons sugar
5 tablespoons margarine, melted
1 tablespoon water
3 squares semi sweet baking chocolate
1 tablespoon margarine
1 1/2 cups cold milk
1 cup thawed whipped topping
Mix crust mix, sugar, the 5 tablespoons melted margarine and the water with fork in 9 inch pie plate until well blended. Press firmly against side of pie plate first, using your finger or large spoon to shape the edge. Press remaining crumb mixture firmly onto bottom using bottom of a dry measuring cup.
Microwave chocolate and 1 tablespoon margarine in small microwaveable bowl on high 1 1/2 minutes or until margarine is melted. Stir until chocolate is completely melted; cool slightly.
Beat milk and filling mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. Filling will be thick. Stir 3 tablespoons of the filling into melted chocolate; spread evenly into crust. Top with remaining filling. Refrigerate at least 1 hour. Top each serving with 2 tablespoons of the whipped topping. Store leftovers in refrigerator.