Tiramisu Mousse Cheesecake

By dena

Ingredients

• 40 vanilla wafers, finely crushed (about 1-1/3 cups)
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided Family Dollar — $0.25 OFF thru 11/30
• 3/4 cup sugar
• 6 Tbsp. brewed strong MAXWELL HOUSE Coffee, cooled, divided
• 3 eggs
• 1/3 cup milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping, divided Family Dollar — $0.25 OFF thru 11/30
• 1/2 oz. BAKER'S Semi-Sweet Chocolate, coarsely grated
• 16 fresh raspberries (about 1/2 cup)

Details

Servings 16
Preparation time 25mins
Cooking time 378mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 325ºF.

Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.

Beat 3 pkg. cream cheese, sugar and 1 Tbsp. coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 28 min. or until center is almost set. Cool completely.

Beat remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.

Garnish with remaining COOL WHIP and raspberries just before serving.