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.

Original recipe makes 16 servings

Ingredients

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

PREP

20 mins
READY IN

6 hrs 15 mins

Directions

Heat oven to 325 degrees F.
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.