Chocolate Raspberry Cheesecake

Directions

1. 1
   Melt the chocolate with 1/4 Cup water in microwave on high for 1 - 1 1/2 minutes or heat on stove on low stirring constanty until almost melted; remove from heat and stir until completely melted.
2. 2
   (Mixture will be very thick).
3. 3
   Beat chocolate, cream cheese, and 1/4 Cup fruit spread.
4. 4
   Immediately stir in 2 1/2 Cups Cool Whip until smooth.
5. 5
   Sprad in a 8 or 9 in pie plate.
6. 6
   Freeze for 3-4 hours.
7. 7
   Remove from freezer, let stand for 15 minutes.
8. 8
   Briefly heat and stir remaining 1/4 Cup fruit spread 2 Tablespoons of water until well blended.
9. 9
   Spread remaining cool whip on top of cheesecake, drizzle with fruit/water mixture.
10. 10
    Top with fresh raspberries and crushed chocolate cookie wafers.
11. 11
    Store leftovers in the freezer.