Chocolate-Raspberry Cheesecake

Yield: 1 cheesecake; serves 10 to 12 | Prep Time: 15 minutes | Chill Time: 4 hours

I’ve served this showstopper in the summer with fresh-picked berries and over Christmastime with a little holly on the plate. It’s a year-round beauty. The dark chocolate crust paired with the bright pink cake is elegant and striking on any table.

INGREDIENTS

1 (8-ounce) package cream cheese, at room temperature

1 (8-ounce) container frozen whipped topping, thawed

2 teaspoons blue raspberry Jell-O powder

2 cups raspberry preserves

1½ cups powdered sugar

1 store-bought (or homemade) chocolate cookie crust

1 pint fresh raspberries

DIRECTIONS

1. In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, whipped topping, and Jell-O powder. Mix on high until well blended, about 5 minutes.
2. Add the raspberry preserves and powdered sugar.
3. Pour the filling into the prepared chocolate crust and top with the fresh raspberries.
4. Refrigerate the pie for 4 hours. Serve chilled.

NOTE

The Jell-O provides color and flavor, making it one of my favorite double-agent secret ingredients!