Triple Chocolate-Raspberry Cheesecake

• 24 vanilla creme-filled chocolate sandwich cookies, finely crushed
• 3/4 cup plus 2 Tbsp. sugar, divided
• 1/3 cup butter, melted
• 5 oz. BAKER'S Semi-Sweet Chocolate, divided
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3 eggs
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 cup fresh raspberries

1. Heat oven to 350 degrees F.
2. Mix baking crumbs, 2 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Meanwhile, melt 4 oz.
6. chocolate as directed on package; cool slightly.
7. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
8. Add melted chocolate; mix well.
9. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
10. Bake 40 to 45 min.
11. or until center is set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 3 hours.
14. Beat pudding mix and milk in medium bowl with whisk 2 min.
15. Stir in COOL WHIP.
16. Spoon over cheesecake; spread to evenly cover top of cake.
17. Refrigerate 1 hour.
18. Melt remaining chocolate as directed on package just before serving cheesecake.
19. Garnish cheesecake with raspberries; drizzle with chocolate.

vanilla creme, sugar, butter, chocolate, philadelphia cream cheese, eggs, cold milk, fresh raspberries

Taken from www.kraftrecipes.com/recipes/triple-chocolate-raspberry-cheesecake-169229.aspx (may not work)