Instructions: Heat oven to 400 degrees. Butter a 9-inch springform pan. In medium bowl, combine pecans, 6 packets sugar substitute and butter. Mix well and press onto bottom and 1 up sides of prepared pan. Bake 10 minutes, until golden. Cool on wire rack.

In small saucepan, sprinkle gelatin over 1/2 cup cold water. Let soften 1 minute. Stir over low heat until dissolved; set aside.

Place cream cheese in large bowl and beat with an electric mixer at high speed until fluffy. Beat in remaining sugar substitute, zest and vanilla. At low speed, beat in dissolved gelatin and remaining cold water. Set aside 1 cup mixture. Spread remainder in pecan crust.

Return reserved mixture to bowl and beat in chocolate. Place dollops of chocolate mixture into plain mixture and swirl with knife, being careful not to blend mixtures. Refrigerate 3 hours. If desired, garnish with berries and pecans.

This recipe yields 8 servings.

Description: "The two-toned filling is a snap to prepare, and it doesnt need baking because its set with gelatin."

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