2 pkg. No Bake Cherry Topped Cheesecake
10 Tbsp. margarine
1/4 cup sugar
2 Tbsp. water
3 cups milk
3 squares Semi-Sweet Baking Chocolate

Mix Crust Mixes, margarine, sugar and water in medium bowl with fork until crumbs are well moistened. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Spread contents of 1 of the Fruit Pouches onto bottom of crust.

Pour milk into medium mixing bowl. Add both Filling Mixes; beat with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Remove 1 cup of the filling mixture; blend with the melted chocolate. Add to remaining filling mixture; mix well. Spoon into crust. Top with contents of the remaining Fruit Pouch.

Refrigerate at least 1-1/2 hours or until firm. To serve, run small knife or spatula around side of pan to loosen crust; remove side of pan. Store leftover cheesecake in refrigerator.