Chocolate Mousse Cheesecake

• 1-3/4 cups finely crushed shortbread cookies
• 3/4 cup plus 1 Tbsp. sugar, divided
• 1/4 cup butter, melted
• 5 oz. Baker's White Chocolate, divided
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 2 tsp. vanilla
• 3 eggs
• 2 oz. Baker's Semi-Sweet Chocolate
• 2-1/2 cups thawed Cool Whip Whipped Topping
• 1 cup fresh raspberries

1. Heat oven to 350 degrees F.
2. Mix cookie crumbs, 1 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Melt 4 oz.
6. white chocolate as directed on package.
7. Beat cream cheese, remaining sugar and vanilla 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.
10. Pour over crust.
11. Bake 40 to 45 min.
12. or until centre is almost set.
13. Run knife around rim of pan to loosen cake; cool before removing rim.
14. Refrigerate cheesecake 4 hours.
15. Meanwhile, shave remaining white chocolate into curls.
16. Melt semi-sweet chocolate as directed on package.
17. Gradually whisk in Cool Whip until blended; spread over cheesecake.
18. Garnish with chocolate curls and raspberries.

shortbread cookies, sugar, butter, chocolate, cream cheese, vanilla, eggs, chocolate, topping, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-mousse-cheesecake-155119.aspx (may not work)