PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake

Rich and creamy white chocolate cheesecake with a whipped chocolate layer is topped with white chocolate curls and fresh raspberries.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 392 Calories

Ingredients

• 3 eggs
• ¼ cup butter, melted
• 1 cup fresh raspberries
• 1 tablespoon sugar
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
• ¾ cup sugar
• 2 teaspoons vanilla
• 24 LORNA DOONE Shortbread Cookies, finely crushed
• 5 ounces BAKER'S White Chocolate, divided
• 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 (8 ounce) tub PHILADELPHIA INDULGENCE Milk Chocolate

Recipe Instructions

Step 1

Heat oven to 325 degrees F.

Step 2

Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

Step 3

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.

Step 4

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.

Step 5

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.