White Chocolate-Chocolate Cheesecake

White Chocolate-Chocolate Cheesecake

My guests RAVED over the taste of this cheesecake! They especially noticed the crust and kept asking me what the crust was made from. Traditionally, cheesecake has a graham cracker crust. But making it with the Lorna Doone shortbread cookies was a nice change and a big hit with everyone!

Makes 16 servings

Ingredients:

28 Lorna Doone Shortbread Cookies, finely crushed
3/4 cup plus 1 Tbsp sugar, divided
1/4 cup butter, melted
5 oz. Baker's White Chocolate, divided
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 tub (8 oz.) Philadelphia INDULGENCE Cream Cheese (milk chocolate or dark chocolate)
2 cups Cool Whip whipped topping, thawed
1 cup fresh raspberries

Directions:

1. HEAT oven to 325 degrees.
2. Mix cookie crumbs, 1 Tbsp sugar and butter.
3. Press onto bottom of 9-inch springform pan.
4. Bake 10 minutes
5. MELT 4 oz. white chocolate as directed on pkg.
6. Beat plain Philadelphia cream cheese, remaining sugar and vanilla w mixer until blended.
7. Add melted white chocolate; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Pour over crust.
10. BAKE 50-55 minutes, or until center is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Refrigerate 4 hours.
13. Shave white chocolate into curls.
14. SPOON Philadelphia Indulgence cream cheese into medium bowl; stir until creamy.
15. Add Cool Whip; whisk until blended.
16. Spread over cheesecake.
17. Garnish w white chocolate curls and raspberries. 

TIPS:

*Bakers White Chocolate bars come in 4 oz. bars. This recipe calls for 5 oz. The next time I make this, I would buy ONE 4 oz. Bakers white chocolate for the cheesecake... and just a small Hershey's White Chocolate candy bar. The extra ounce was just to do the curls on the top of the cheesecake... therefore, it would be cheaper to buy it in candy bar form since it is just a topping.