Who doesn't like chocolate cheesecake with a hint of raspberry? How about a cheesecake that will travel well and feed a crowd? Leave it to Betty Crocker and my sister, Colette, who turned me onto this easy, yummy recipe. Great for a back to school event.
1 box Betty Crocker Super Moist chocolate fudge cake
1 stick butter, room temperature
2 8 oz. packages cream cheese, softened
1 6 oz. container red raspberry yogurt
1 tub chocolate frosting
homemade whipped cream and fresh berries for serving
Preheat oven to 325 degrees. Grease the bottom (only) of a 9-by-13-inch glass baking dish.
In a large bowl beat together the dry cake mix with softened butter on low speed until the mixture becomes crumbly. Set aside 3/4 cup of the mixture and press the remaining mixture into the bottom of the prepared bake dish.
Use the same bowl to beat together the softened cream cheese with the yogurt and the frosting on medium speed until smooth.
Beat in the eggs. Pour the mixture over the crust and sprinkle with remaining chocolate crumbles.
Bake at 325 for 40 to 45 minutes, until set.
Cool for 30 minutes then cover and refrigerate for at least 2 hours before serving (Perfect to make a day in advance.)
Cut the chilled cheesecake into squares and top with fresh whipped cream and fresh berries.