Ingredients
24 LORNA DOONE Shortbread Cookies
3/4 c. sugar
1 tbsp. sugar
1/4 c. butter
5 oz. BAKER’S White Chocolate
3 package Philadelphia Cream Cheese
2 tsp. vanilla
3 eggs
1 tub PHILADELPHIA INDULGENCE Milk Chocolate
2 c. COOL WHIP Whipped Topping
1 c. fresh raspberries
Preparation
Step 1Heat oven to 325 degrees F.Step 2Mix cookie crumbs, 1 tablespoon sugar, and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.Step 3Melt 4 ounces 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, one at a time, mixing on low speed after each just until blended. Pour over crust.Step 4Bake 50 to 55 minutes 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.Step 5Spoon PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
