(by Shirley McNevich)
1 ready-made chocolate graham cracker crust
3 squares baker's semi-sweet baking chocolate
1/4 cup water
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
In a microwave safe bowl or a saucepan over low heat add the water and the baking chocolate--cook/stir until smooth. Remove from heat and cool slightly. In a mixer add cream cheese--beat until smooth. Slowly add melted chocolate to the cream cheese while beating. Remove from mixer--add Cool Whip--stir until mixed. Pour the mixture into the chocolate graham cracker crust. Refrigerate until cold.