philadelphia indulgence chocolate mousse cheesecake

Ingredients

• Servings: 16
• 24 lorna doone shortbread cookies, finely crushed
• 1 tablespoon sugar
• 1/4 cup butter, melted
• 5 ounces baker's white chocolate, divided
• 3 (8 ounce) packages philadelphia cream cheese, softened
• 3/4 cup sugar
• 2 teaspoons vanilla
• 3 eggs
• 1 (8 ounce) tub philadelphia indulgence milk chocolate
• 1 (8 ounce) tub cool whip whipped topping, thawed
• 1 cup fresh raspberries

Recipe

Preparation Time: 20 mins Ready Time: 6 hrs 15 mins


• heat oven to 325 degrees f.
• mix cookie crumbs, 1 tbsp. sugar and butter; press 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.