Instructions: Combine first 3 ingredients in a saucepan; stir well. Cook over medium heat 7 minutes or until cranberries pop and mixture thickens; stir frequently.

Spoon into a bowl; stir in chocolate. Set aside.

Position knife blade in food processor bowl, and add 1/3 cup brown sugar and next 4 ingredients. Process until smooth, and set aside.

Coat a 9-inch pieplate with cooking spray. Working with 1 phyllo sheet at a time, coat each sheet with cooking spray. Fold phyllo sheet in half crosswise to form a 13- x 8-1/2-inch rectangle. Gently press folded sheet of phyllo into prepared pieplate, allowing ends to extend over edges of pan; coat phyllo with cooking spray. Place another folded sheet of phyllo across first sheet in crisscross design; coat

phyllo with cooking spray. Repeat procedure with remaining 6 sheets phyllo.

Spoon cream cheese mixture into phyllo crust, spreading evenly. Spoon mounds of cranberry mixture over cream cheese mixture; swirl with a knife for a marbled effect. Crumple edges of phyllo to fit pan and form a rim.

Bake at 325 deg for 35 minutes or until phyllo is lightly browned and filling is set. Let cool on a wire rack. Sprinkle with powdered sugar.

Yield: 8 servings (serving size: 1 wedge).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.