Philly Chocolate Mousse Cheesecake

So easy!! Recipe is from Philadelphia Cream Cheese.

• Ready In: 5 hrs 10 mins
• Serves: 16

Ingredients

• 24  lorna doone  shortbread cookies, finely crushed (about 1-3/4 cups)
• 3⁄4 cup  plus 1 tbsp. sugar, divided
• 1⁄4 cup butter, melted
• 5  ounces  baker's white chocolate, divided
• 3 (8 ounce) packages Philadelphia Cream Cheese, softened
• 2  teaspoons vanilla
• 3  eggs
• 1 (8 ounce) container  philadelphia indulgence  milk chocolate or 1 (8 ounce) container  philadelphia indulgence dark chocolate
• 2  cups Cool Whip Topping, thawed
• 1  cup fresh raspberry

Directions

1. HEAT oven to 325ºF.
2. MIX cookie crumbs, 1 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 minute.
3. MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. BAKE 50 to 55 minute or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
5. SPOON PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.