Philly Chocolate Mousse Cheesecake

Total Time: 5 hrs 10 mins Preparation Time: 4 hrs 20 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 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 ounces baker's chocolate, divided
• 3 (8 ounce) packages philadelphia cream cheese, softened
• 2 teaspoons vanilla
• 3 eggs
• 1 (8 ounce) container philadelphia indulgence milk chocolate or 1 (8 ounce) container philadelphia indulgence dark chocolate
• 2 cups cool whip topping, thawed
• 1 cup fresh raspberry

Recipe

• 1 heat oven to 325ºf.
• 2 mix cookie crumbs, 1 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. bake 10 minute.
• 3 melt 4 oz. 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.
• 4 bake 50 to 55 minute 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 chocolate into curls.
• 5 spoon philadelphia indulgence into medium bowl; stir until creamy. add cool whip; whisk until blended. spread over cheesecake. garnish with chocolate curls and raspberries.