Chocolate Mousse Cheesecake Recipe
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Ingredients: |
Ingredients: 28 Lorna Doone cookies (finely crushed)
1 tbsp. sugar
1/4 stick butter
4 oz bakers(or any kind) white baking chocolate (melted)
3-8 oz pkgs cream cheese-beat with mixer
3/4 cup sugar
2 tsp vanilla
3 eggs
1-8 oz tub cool whip
1-8 oz tub Philadelphia Indulgence ( milk chocolate flavor)
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Directions: |
Directions:Mix first three ingredients together and press onto bottom of 9 inch spring form pan. Bake 10 min at 325.
Beat the cream cheese with mixer. Beat the sugar and vanilla into the cream cheese mixer until well blended. Add the melted white chocolate, mix well and beat the eggs ( one at a time-mixing on low speed until just blended.) Pour over crust and bake at 325 for 50-55 min , or until center is almost set. Take out of oven and run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate at least 4 hrs ( I stopped at this point and finished the cheesecake up the next day.
The next day mix both the cool whip and Philadelphia Indulgence together & spread on cheesecake. Garnish as desired. (I shave some white chocolate on top and used raspberries- but use whatever you like. |
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