CHOCOLATE MOUSSE CHEESECAKE

Chocolate Mousse Cheesecake image

I found this recipe in my Bon Appetit magazine..I thought I would share it..

Provided by Cassie *

Time 1h10m

Number Of Ingredients 9

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Ingredients

28 lorna doone shortbread cookies,finely crushed ( about 1 3/4 cups)
3/4 c plus 1 tbsp, sugar, divided
1/4 c butter, melted
5 oz bakers white chocolate,divided
3 pkg ( 8 oz each) philadelphia cream cheese, softened
2 tsp vanilla, divided
1 tub ( 8 oz) philadelphia indulgence milk chocolate
2 c cool whip whipped topping, divided
1 c fresh raspberries

Steps:

1. Heat oven to 325 Mix cookie crumbs, 1 tbsp sugar and butter, press onto bottom of 9 - inch springform pan. Bake 10 minutes.
2. Melt 4 ounces of white chocolate as directed on package. Beat plain cream cheese, remaining sugar and vanilla with mixer until blended. Add melted white chocolate, mix well. Add eggs one at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 50 - 55 minutes, 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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