Serves: 16
Total Calories: 269

CRUST
1 cup (about 20) crushed chocolate cookie wafers
2 tablespoons margarine or butter, melted
FILLING
1 envelope unflavored gelatin
1/2 cup water
1/2 cup sugar
1 (8-ounce) package cream cheese, softened
1 cup sour cream
6 ounces white chocolate baking bar or vanilla-flavored candy coating (almond bark), cut into pieces, melted
1 cup whipping cream
1/2 teaspoon vanilla extract
TOPPING
1 cup sliced fresh strawberries
1 kiwi fruit, , peeled, sliced

1. In small bowl, combine crust ingredients mix well. Press in bottom of 8-inch springform pan. Set aside.

2. In small saucepan, combine gelatin and water let stand 1 minute. Add sugar stir over medium heat until mixture is hot and gelatin and sugar are dissolved.

3. In large bowl, beat cream cheese and sour cream until creamy. Gradually add melted baking bar, gelatin mixture, whipping cream and vanilla beat until smooth. Pour into crust-lined pan. Cover refrigerate 1 1/2 to 2 1/2 hours or until firm.

4. Just before serving, run knife around edge of pan to loosen cheesecake. Carefully remove sides of pan. Arrange fruit over cheesecake. Store in refrigerator.

TIP: * To melt baking bar, place in 1-quart microwave-safe bowl. Microwave on medium for 2 1/2 to 3 minutes, stirring once halfway through cooking. Stir until smooth.

Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 260 * Calories from Fat: 170 * % Daily Value: Total Fat: 19 g 29% * Saturated Fat: 11 g 55% * Cholesterol: 45 mg 15% * Sodium: 125 mg 5% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 3% * Sugars: 18 g * Protein: 3 g * Vitamin A: 10% * Vitamin C: 20% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 3 1/2 Fat or 1 1/2 Carbohydrate3 1/2 Fat

See Cook's Note: Avoiding a Cracked Cheesecake Surface

Nutritional Facts:

Serves: 16
Total Calories: 269
Calories from Fat: 160

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Cook's Note: About Cream Puffs
Cook's Note: About Souffles
Cook's Note: Apple Brown Betty vs. Apple Crisp
Cook's Note: Avoiding a Cracked Cheesecake Surface
Cook's Note: Birthday Cake Ideas
Cook's Note: Catch the Overflows
Cook's Note: Converting to Cupcakes
Cook's Note: Cutting and Serving a Round Cake
Cook's Note: Decorating the Cake
Cook's Note: Desserts with a Flare
Cook's Note: Finishing Touches for Pies
Cook's Note: Fluting Techniques
Cook's Note: For Better Foam Cake
Cook's Note: For Butter Cake
Cook's Note: Freezing Leftover Egg Whites
Cook's Note: Frosting Finishes
Cook's Note: Frostings and Fillings
Cook's Note: Garnishing Cake Slices
Cook's Note: How to Frost a Two-Layer Cake
Cook's Note: How to Handle Phyllo (Filo) Dough
Cook's Note: How to Make Meringue
Cook's Note: If the Edges Brown Too Fast
Cook's Note: In Praise of Glaze
Cook's Note: Making a Decorating Bag
Cook's Note: Preparing Apples
Cook's Note: Special Touches for the Upper Crust
Cook's Note: Storing Pies and Tarts
Cook's Note: Tips for Shaped Cake Pans
Cook's Note: Tips for Successful Pastries and Pie Crusts
Cook's Note: Using a Decorating Bag and Tip
Cook's Note: Variations for Cakes from Scratch or Mixes
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