Chocolate Mousse Cheesecake

This is a virtually no-fail cheesecake, but also a real crowd pleaser.

CRUST: 1/3 C. melted margarine
3 T. sugar
1 1/4 C. crushed graham cracker crumbs

Mix together and pat evenly into a 9 x 13 pan

CHEESE CAKE: 3 8 oz. packages of cream cheese, softened (I use the reduced fat)
1 C. sugar
1 t. vanilla

Beat until smooth and creamy. Spread on crust. Bake at 350 degrees for 40 minutes. Cool completely.

CHOCOLATE MOUSSE: 2 envelopes (one box) of Dream Whip
1 C. + 1 3/4 C. milk
1 t. vanilla
2 small boxes of chocolate instant pudding

Whip the Dream Whip, vanilla, and 1 C. milk for 6 minutes with an electric mixer. Then, add 1 3/4 C. milk and puddings. Continue to eat until blended and thick (about 2 more minutes). Spread over cooled cake.

Top with Cool Whip and grated chocolate.