Ingredients 12 ounces Light Cocoa Candy Melts® Candy 2 tablespoons solid vegetable shortening Raspberry Fudge Cheesecake Raspberry Fudge Cheesecake Tools Scoop-it Measuring Spoons Mini Loaf Pan, 6-Cavity Mini Loaf Pan, 6-Cavity Vegetable peeler or Cheese Slicer 9 x 2 3/4 in. Heart Springform Pan Cookie Sheet food-safe scissors 12 in. Disposable Decorating Bags Standard Round Tip 6 Add Selected to Bag Select All Instructions Click to mark complete - Make candy curls. Melt light cocoa Candy Melts candy according to package directions. Add vegetable shortening; stir until melted. Pour melted mixture into mini loaf pan cavities, 1 in. thick. Chill until firm, about 25 to 30 minutes. Unmold and bring to room temperature. Use peeler or cheese plane on narrow side of candy to make various sized candy curls. Reserve remaining blocks of candy for future use. - Make raspberry fudge cheesecake. Prepare cheesecake, bake and cool following recipe directions. Reserve remaining ganache for decorating cheesecake. - Decorate cheesecake. Use tip 6, cut disposable decorating bag and ganache to outline and fill in center of heart cheesecake. Position candy curls on ganache.
