Chocolate Mousse Cheesecake

By eaglezfan6

Ingredients

• 28 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 Bakers White chocolate divided
• 3 pkg 8oz each cream cheese softened
• 2 tsp vanilla divided
• 3 eggs
• 1 tub 8oz philadelphia indulgence milk chocolate
• 2 cups cool whip thawed

Preparation

Step 1

Heat oven to 325. Mix cookie crumbs, 1 tbsp sugar and butter; press into bottom of 9 inch springform pan. Bake 10 min. Melt 4 oz white chocolate as directed on package. Beat plain cream cheese, remaining sugar and vanilla with a mixer until blended. Add melted white 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 minutes or until center is almost set. Run knife around rim of pan to loosen cake, cool before removing rim. Refrigerate 4 hours.
Spoon Philadelphia indulgence into medium bowl, stir until creamy. Add cool whip whisk until blended. Spread over cheesecake.