Prep Time: 35 minutes
Total Time: 5 hr. 45 minutes
Serves: 16 servings
1 ½ cup chocolate cookie crumbs
¼ cup butter or margarine, melted
12.5 ounces (1 jar) ST DALFOUR LOW FAT CHOCOLATE RASPBERRY SAUCE
3 packages (8 ounces each) cream cheese, softened
½ cup whipping cream
Heat oven to 325 degrees F. Lightly grease 9 X 3 inch springform pan with shortening or cooking spray. In a medium bowl, mix cookie crumbs and butter. Press evenly in bottom and 1 inch up side of pan.
In a large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth. Beat in ST DALFOUR CHOCOLATE RASPBERRY SAUCE until well blended. Beat in whipping cream and eggs until well blended and smooth. Spoon over crust in pan.
Bake 1 hour to 1 hour and 10 minutes or until edge is set but center of cheesecake still jiggles slightly when moved.
Turn oven off, open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; cool on cooling rack 30 minutes.
Without releasing side of pan, carefully run knife around edge of pan to loosen cheesecake. Refrigerate uncovered 3 hours or until chilled.
Store cheesecake covered in refrigerator.
Serve with whipped cream & strawberries.