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PHILADELPHIA Chocolate Mousse Cheesecake 

Wow your guests with this Chocolate Mousse Cheesecake topped with fresh raspberries at your next celebration. The secret: it's topped with our silky Milk Chocolate Cream Cheese to make it extra delicious.
prep time
20 min
6 hr 15 min
16 servings

what you need

  • 24  shortbread cookies, finely crushed (about 1-3/4 cups)
  • 3/4 cup  plus 1 Tbsp. sugar, divided
  • 1/4 cup butter, melted
  • 1-1/4 pkg. (4 oz. each) BAKER'S White Chocolate (5 oz.), divided
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 tsp. vanilla
  • 3  eggs
  • 1 tub (8 oz.) PHILADELPHIA Milk Chocolate Cream Cheese Spread
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1 cup fresh raspberries

  • 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 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 cheesecake 4 hours. Meanwhile, shave remaining white chocolate into curls.
  • SPOON cream cheese spread into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.

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