Chocolate Mousse Cheesecake

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

make it

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.

From Kraft Foods

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1 Response to Chocolate Mousse Cheesecake

  1. thewhitedish says:

    Oh my this sounds wonderful!! Might have to try at Christmas!

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