This cheesecake is so easy to make and so flavorful that you won't believe it's not the standard fare when it comes to cheesecakes.
(Yields 12 servings)
1. In a bowl, combine cracker crumbs and margarine. Press into the bottom of a 9-inch spring-form pan. Bake at 375 for 8 to 10 minutes or until lightly browned. Cool on a wire rack.
2. For the filling, in a small saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate and stir until melted.
3. In a mixing bowl, beat the cream cheese, sugar substitute, and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour into crust. Refrigerate for 2 to 3 hours or until firm.
You can eat this cheesecake without any topping or experiment with different berries or drizzle with white candy coating.