PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake

By TrayH

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

Details

Adapted from kraftrecipes.com

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.