CHOCOLATE RASPBERRY CHEESECAKE Cut squares diagonally and serve two triangles on a chocolate-drizzled plate. Butter Crust (recipe follows) 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 2 eggs 1 package (10 ounces) frozen raspberries in syrup, thawed and undrained 1/2 cup miniature semisweet chocolate chips Frozen (thawed) whipped topping, if desired Raspberries, if desired Chocolate leaves, if desired Bake Butter Crust. Beat cream cheese in large bowl with electric mixer on medium speed until smooth and fluffy. Beat in sugar and eggs. Stir in raspberries and chocolate chips. Spread over crust.

Bake about 25 minutes or just until center is set. Cool completely. Cover and refrigerate at least 4 hours until chilled but no longer than 48 hours.

To serve, cut into 5 rows by 3 rows. Top with whipped topping, raspberries and chocolate leaves. Store covered in refrigerator.

Makes 15 servings.

BUTTER CRUST

1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1 egg yolk

Heat oven to 350ºF. Mix all ingredients until soft dough forms. Press evenly on bottom of ungreased rectangular pan, 13 x 9 x 2 inches. Bake about 15 minutes or until light brown.

1 Serving: Calories: 300 (Cal. from fat: 180), Fat: 20g (Saturated: 12g), Cholesterol: 90mg, Sodium: 140mg, Carbohydrate: 26g, Protein: 5g.

[Gold Medal, Desserts for Spring]