Choc Mousse Cheesecake
- 28 shortbread cookies
- 3/4 cup sugar + 1T
- 1/4 cup butter, melted
- 5 oz Bakers white choc
- 3 packages cream cheese
- 2 tsp vanilla
- 3 eggs
- 2 cup cool whip
- 1 packages 8oz Philadelphia indulgence, milk choc
- 1 fruit topping
- Heat oven to 325
- Mix cookie crumbs, butter.
- Bake 10 min
- Melt 4 Oz white choc.
- Beat cream cheese, sugar, and van until blended.
- + melted choc, mix.
- + eggs, 1@ at a time, mixing on low until just blended.
- Pour into crust, bake 50 min or until almost set.
- Run knife around rim to loosen cake.
- Refrigerate 4 hours.
- Shave remaining choc into curls.
- Spoon whipped choc into bowl, until creamy.
- + Cool whip, whisk until blended.
- Spread over cheesecake, top with shaved choc
shortbread cookies, sugar , butter, bakers, cream cheese, vanilla, eggs, cool whip, philadelphia
Taken from cookpad.com/us/recipes/333791-choc-mousse-cheesecake (may not work)