- 16
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 SNACK DELIGHTS Milk Chocolate
- 2 cups thawed COOL WHIP Whipped Topping
- 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 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 SNACK DELIGHTS into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
Kraft Kitchens Tips
Substitute
Try preparing with PHILADELPHIA SNACK DELIGHTS 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.