Dark Chocolate Ganache Cheesecake

• 1-1/4 cups graham crumbs
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 3 eggs
• 2-1/2 cups Cool Whip Whipped Topping (Do not thaw.)
• 3 oz. (1/2 of 170-g pkg.) Baker's Premium 70% Cacao Dark Chocolate
• 1 cup fresh raspberries

1. Heat oven to 350F.
2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar and vanilla with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Pour over crust.
6. Bake 55 min.
7. or until centre is almost set.
8. Run knife around rim of pan to loosen cake; cool before removing rim.
9. Refrigerate cheesecake 4 hours.
10. Microwave Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min.
11. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
12. Cool 10 min.
13. ; slowly pour over cheesecake.
14. Garnish with raspberries.

graham crumbs, butter, cream cheese, sugar, vanilla, eggs, chocolate, fresh raspberries

Taken from www.kraftrecipes.com/recipes/dark-chocolate-ganache-cheesecake-159288.aspx (may not work)