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Swiss Miss Chocolate Cheesecake

Prep
Cook
Serves 8people
Ingredients
1
cup milk
1
envelope unflavored gelatin
4
envelopes swiss miss milk chocolate hot cocoa mix
1 1/2
cups finely crushed chocolate wafers or graham crackers
4
tbsp sugar, divided
1/4
cup margarine, melted
pam baking spray
16
oz cream cheese, softened
1
tsp vanilla extract
1
cup evaporated milk, refrigerated
Directions
1.
In a microwaveable bowl, combine the milk and gelatin; let stand for 1 minute. Microwave about 1 1/2 minutes. Stir until gelatin is dissolved.
2.
Pour cocoa mix into a bowl and pour hot gelatin mixture into cocoa mix; continuously beating until completely dissolved. Cool to room temperature, about 45 minutes.
3.
Combine the wafer or graham cracker crumbs, 2 tablespoons of sugar, and margarine. Press onto the bottom and 1 inch up sides of 9 inch springform pan sprayed with Pam; set aside.
4.
In a mixing bowl, beat cream cheese, 2 tablespoons sugar, and vanilla until smooth. Add chocolate mixture; beat well.
5.
Add chilled evaporated milk and beat on high speed for 4 minutes.
6.
Pour into prepared crust. Cover and refrigerate 8 hours or overnight. Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Top with whipped cream.

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