Chocolate Cheesecake Napoleons

• 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 2 oz. (1/2 of 4-oz. pkg.) BAKER'S White Chocolate

1. Heat oven to 400F.
2. Unfold pastry sheets.
3. Cut each sheet into 12 squares; place on baking sheet.
4. Bake 15 to 20 min.
5. or until puffed and golden brown.
6. Remove to wire racks; cool completely.
7. Cut each square horizontally in half.
8. Melt 6 oz.
9. semi-sweet chocolate as directed on package.
10. Beat cream cheese and sugar in large bowl with whisk until blended.
11. Add melted chocolate; mix well.
12. Gently stir in COOL WHIP.
13. Spoon 2 Tbsp.
14. cream cheese mixture onto bottom half of each pastry square; cover with top of square.
15. Melt white chocolate as directed on package; spoon into resealable plastic bag.
16. Repeat with remaining semi-sweet chocolate, spooning chocolate into separate bag.
17. Cut small piece off one bottom corner of each bag; use to drizzle chocolates over napoleons.

pastry, chocolate, philadelphia cream cheese, sugar, s white chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-cheesecake-napoleons-158884.aspx (may not work)