Ingredients
- 24 LORNA DOONE Shortbread Cookies, finely crushed (about 1-3/4 cups)
- 3/4 cup plus 1 Tbsp. sugar, divided
- 1/4 cup butter, melted
- 5 oz. BAKER'S White Chocolate, divided
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 tsp. vanilla
- 3 eggs
- 1 tub (8 oz.) PHILADELPHIA INDULGENCE Milk Chocolate
- 2 cups COOL WHIP Whipped Topping, thawed
- 1 cup fresh raspberries
Preparation
Step 1
* HEAT oven to 325ºF.
* MIX cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
* Bake 10 min.
* MELT 4 oz. white chocolate as directed on package.
* Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended.
* Add melted chocolate; mix well.
* Add eggs, 1 at a time, mixing on low speed after each just until blended.
* Pour over crust.
* BAKE 50 to 55 min. or until center is almost set.
* Run knife around rim of pan to loosen cake; cool before removing rim.
* Refrigerate 4 hours.
* Meanwhile, shave remaining white chocolate into curls.
* SPOON PHILADELPHIA INDULGENCE into medium bowl; stir until creamy.
* Add COOL WHIP; whisk until blended.
* Spread over cheesecake.
* Garnish with white chocolate curls and raspberries.
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** Substitute
Try preparing with PHILADELPHIA INDULGENCE Dark Chocolate.
** How to Press Crumb Mixture onto Bottom of Pan To Make Crust
Use bottom of dry measuring cup to easily press crumb mixture onto bottom of pan.