Chocolate-dipped Strawberry Cheesecake

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 1 3/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
• 1/4 cup butter, melted
• 1 lb fresh strawberries (or frozen, thawed)
• 2 (1 ounce) envelopes unflavored gelatin
• 1/2 cup cold water
• 2 (8 ounce) packages fat free cream cheese, cubed
• 1 cup fat-free cottage cheese
• 3/4 cup sugar (or sugar substitute)
• 1 (8 ounce) carton reduced-fat whipped topping, thawed, divided

Recipe

• 1 in a small bowl, combine cracker crumbs and butter. press onto the bottom and 1-inch up the sides of a 9-inch springform pan coated with cooking spray. place on a baking sheet. bake at 350 degrees for 10 minutes or until set. cool on a wire rack.
• 2 hull strawberries if necessary, puree in a food processor. remove and set aside. in a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. heat over low heat, stirring until gelatin is completely dissolved. transfer to the food processor, add cream cheese, cottage cheese and sugar. cover and process until smooth.
• 3 add strawberry puree, cover and process until blended. transfer to a large bowl, fold in 2 cups whipped topping. pour into crust. cover and refrigerate for 2-3 hours or until set.
• 4 for garnish, wash strawberries and gently pat with papertowels until completely dry. cut tops off berries. in a microwave-safe bowl, melt chocolate at 50 percent power; stir until smooth. dip each berry tip until half of the berry is coated, allowing excess to drip off. place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.
• 5 carefully run a knife around edge of springform pan to loose; remove sides of pan. arrange berries, chocolate tips up, around edge of cheesecake and place one in the center. garnish with remaining whipped topping. refrigerate leftovers.