Chocolate Ice Cream & Raspberry Flavored Cheesecake Dipped I

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 9
• 1 graham cracker pie crust
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1 cup sugar
• 1 (3 ounce) package raspberry jell-o gelatin
• 1 pint chocolate ice cream, softened (your fav. brand)
• 1 (12 ounce) package hershey's semi-sweet chocolate chips
• 1 cup frozen raspberries
• 4 tablespoons sugar

Recipe

• 1 note: you may add 1/2 pack of any flavor of jello gelatin to cream cheese for another flavor variation. and also you may use any flavored ice cream of your choice.
• 2 prepare graham cracker crust as instructions define and set in refrigerator until cream cheese is ready.
• 3 if cream cheese is softened then in a blender mix to break up, then add sugar and mix until blended.
• 4 add half pack of of jello mix to cream cheese, blend until cream cheese has an even color.
• 5 refrigerate for at least 1 hour in an 8x9 inch baking pan.
• 6 making sure your ice cream is softened, not melted add 1 pint of your favorite chocolate ice cream on top of the cream cheese mixture.
• 7 refrigerate for at least 1 hour or at least until ice cream is firm.
• 8 take your cream cheese out of the fridge and empty contents out of pan (if you need help take a torch and set flame all over bottom until you are sure it is ready to move. make sure you keep torch moving so the graham cracker crust wont burn).
• 9 if you don't have a torch or have one but do not feel comfortable using one just make a ban marie with a larger baking dish.
• 10 that is simply placing your dish for about 1 minute inside another larger one with hot boiling water resting around it.
• 11 be sure not to set it there to long less your dish will melt.
• 12 melt your chocolate using a double boiler until smooth adding (if you want to) 2 tbsp of butter to insure that your chocolate wont crack while cooling.
• 13 if cheese cake can be removed from pan then cut into 9 individual even pieces.
• 14 set cheese cakes on top of wire rake setting on top of a cake pan or cookie sheet.
• 15 you must allow space for the chocolate to drip.
• 16 make sure all sides are covered as even as possible.
• 17 refrigerate until cheese cakes are set firm to your liking.
• 18 at least 1 hour in the coolest part of your refrigerator.
• 19 in a sauce pot add your frozen raspberries and 4 tablespoons of super fine granulated sugar (or whatever sugar you can find except powdered sugar).
• 20 cook for 10 minutes or until raspberries are completely softened.
• 21 to serve: in a dessert bowl add a cream cheese and chocolate ice cream square and drizzle raspberries around it, with tiny dollops of whip cream on top.
• 22 or, on a pie plate add your cheesecake square a dollop of whip cream on top and a spoonful of heated raspberries in they're sauce on top of the whipped cream.
• 23 or, just eat plain for a lighter dessert.
• 24 note: if you do not have a double boiler you may use a microwave.
• 25 however to prevent chocolate from burning take a regular sauce pot fill it about 1 quarter of the way full with water and boil it until boiling rapidly.
• 26 take a glass bowl and set on top of sauce pot, add your chocolate and mix with a plastic spatula (the kind you ice cakes with).
• 27 however any utensil will do.
• 28 caution: make sure the glass bowl you use isn't combustible!