Here's a chocolate raspberry version of Carol's famous LCcheesecake, with an almond crust:

LC Chocolate Raspberry Cheesecake

Crust
1 ½ cups ground almonds
2 TBSP butter
1 ½ TBSP low sugar raspberry spread

Filling
1 pkg gelatin (unflavored, altho raspberry SF might work well)
¼ cup water
2 oz “70% Cocoa (Lindt) Chocolate”
8 oz cream cheese, softened
1¼ cup heavy whipping cream
1 tsp vanilla
2 TBSP DaVinci SF Raspberry Syrup
about ¼ cup frozen, unsweetened raspberries, thawed

Prepare the Crust:

1. Melt butter and add ground almonds to skillet. Heat until almonds brown slightly.
2. Press mixture into bottom and sides of 9” pie pan. (Careful, pan will get hot!) (Save some; filling is more than will fit in pie pan)
3. Put crust-lined pan in freezer for a few minutes to cool.
4. After crust has cooled, smear raspberry spread over the bottom.

Prepare the Filling

1. Dissolve gelatin in cold water and set aside.
2. Put 1/4 cups of the cream in a saucepan and bring to a boil.
3. Cut the cream cheese into small pieces and stir into boiling cream along with the chocolate until cream cheese is smooth and the chocolate is melted.
4. Add the gelatin, vanilla and sweetener and let cool down. (I put the pan into bowl of cold water to speed up the cooling process.)
5. While this is cooling, whip remaining cream until very stiff.
6. After cream cheese mixture is cool, add it to whipped cream and mix until thoroughly blended.
7. Pour about ½ of filling into prepared pie pan.
8. Scatter the thawed raspberries on top of the filling. Pour remaining filling on top of the raspberry layer.
9. Chill until firm, about 2 hours.

Note: Pie pan wouldn't hold it all. Poured some into a glass dessert dish--parfait style, with a bit of the crust mixture.

Total for the entire recipe : 3775 calories
Fat: 347 3125 83%
Sat: 157 1409 37% Poly: 34 305 8% Mono: 129 1159 31%
Carbs: 108 316 8%
Fiber: 29 0 0%
Protein: 86 342 9%

Great recipe for Valentine's Day! And it's a snap to make, too!