Chocolate Mousse Cheescake

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24 LORNA DOONE Shortbread Cookies, finely crushed (about 1-¾ cups)
¾ cup plus 1 Tbsp. sugar, divided
¼ cup butter, melted
5 oz. BAKER’S White Chocolate, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
3 eggs
1 tub (8 oz.) PHILADELPHIA INDULGENCE Milk Chocolate
2 cups COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries


HEAT oven to 325ºF.
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.

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