Mix baking crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, melt 4 oz. chocolate as directed on package; cool slightly.
Beat cream cheese and remaining sugar in large bowl 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 40 to 45 min. or until center is set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 3 hours.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon over cheesecake; spread to evenly cover top of cake. Refrigerate 1 hour.
Melt remaining chocolate as directed on package just before serving cheesecake. Garnish cheesecake with raspberries; drizzle with chocolate.
Since this cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 45 seconds or just until softened.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.