This recipe is dependent upon Philadelphia Indulgence Cream Cheese Spread which comes in Dark Chocolate or Milk Chocolate.
Baked Graham Cracker Crust
Good for cheesecake or pie with cream filing.
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 3 Tbsp sugar
- 1/3 cup unsalted butter melted
Instructions
- Heat oven to 325 degrees.
- Mix graham cracker crumbs, sugar and melted butter. Press onto bottom of 9 inch springform pan.
- Bake for 10 minutes.
Chocolate Mousse Cheesecake Filling
Ingredients
- 4 oz. Baker's White Chocolate melted
- 3 8- oz. packages of cream cheese softened
- 2 tsp vanilla
- 3 eggs
Instructions
- Melt white chocolate as directed on package.
- Beat cream cheese, sugar and vanilla until well-blended. Add melted chocolate and mix well.
- Add eggs, 1 at a time, miximg on low speed after each just until blended.
- Pour over prepared crust.
- Bake 50 - 55 minutes at 325° or until center is almost set.
- Run knife around rim of pan to loosen then cool completely.
Chocolate Mousse Topping
Ingredients
- 3 cups heavy whipping cream
- 3.5 oz Good quality dark chocolate coarsely chopped
- 1/3 cup powdered sugar sifted
Instructions
- Heat 3/4 cup heavy whipping cream to almost boiling, either in the microwave or on the stovetop.
- Pour heated cream over chocolate and let sit for 3-4 minutes
- Stir warm cream and chocolate together until smooth.
- Put remaining whipping cream and powdered sugar into a bowl. Beat until stiff peaks form.
- Fold about a cup of the whipped cream into the chocolate-cream mixture. Gently fold in the remaining whipped cream a little at a time. When mixed, spread evenly over the top of the cheese cake. Chill.
- Garnish with chocolate curls and fresh berries if desired.