- 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
- 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.
05/12/2018
recipepes.com
PHLADELPHA NDULGENCE Chocolate Mousse Cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
