The Humpherys Family

ZZ Chocolate Mousse Cheesecake

Source  Kraft Kitchens
Recipe Added:  12/18/2012
1 3/4 cups crushed graham crackers
3/4 cup + 1 Tbsp sugar, divided
1/4 cup butter, melted
5 oz white chocolate, divided
3 8-oz pkg cream cheese, softened
2 tsp vanilla
3 eggs
1 8-oz tub whipped chocolate topping*
2 cups whipped topping, thawed
1 cup fresh raspberries
Heat oven to 325ºF. Mix graham cracker crumbs, 1 Tbsp sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Melt 4 oz white chocolate as directed on pkg Beat 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.

Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Next, shave remaining white chocolate into curls. Spoon chocolate topping into medium bowl; stir until creamy. Add whipped topping; whisk until blended. (See Mousse Notes.) Spread over cheesecake. Garnish with white chocolate curls and raspberries.
Notes
***Mousse Notes*** Recipe calls for Philadelphia Indulgence whipped chocolate topping for mousse. Try making mousse with instant chocolate pudding (1 small pkg, 1 cup milk, 1 tub whipped topping) OR 3/4 cup melted milk chocolate chips stirred into 1 tub whipped topping.
 Websites