Dark Chocolate Ganache Cheesecake

• 1-1/2 cups graham cracker crumbs
• 3 Tbsp. sugar
• 1/3 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 4 eggs
• 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
• 6 oz. BAKER'S Bittersweet Chocolate
• 1 cup fresh raspberries

1. Heat oven to 325F.
2. Mix graham crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 55 min.
8. or until center is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate cheesecake 4 hours.
11. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min.
12. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
13. Cool 15 min.
14. ; slowly pour over cheesecake.
15. Garnish with raspberries.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, sugar, vanilla, eggs, s bittersweet chocolate, fresh raspberries

Taken from www.kraftrecipes.com/recipes/dark-chocolate-ganache-cheesecake-148377.aspx (may not work)