Prep time: 20 mins

Bake: 1.25 hours

Cool: 4 hours

Ingredients:

Yield: 12 servings

• • 24 Lorna Doone shortbread cookies, finely crushed (about 1 3/4 cup)
  • 3/4 cup + 1 Tbsp sugar, divided
  • 1/4 cup butter, melted
  • 5 oz baker's white chocolate, divided
  • 3 packages (8 oz) cream cheese, softened
  • 2 tsp vanilla
  • 3 eggs
  • 1 tub (8 oz) Philadelphia (cream cheese) Indulgence Milk Chocolate
  • 2 cups whipped topping, thawed
  • 1 cup fresh raspberries

Directions:

1. 1. Heat oven to 325 degrees. Mix cookie crumbs, 1 Tbsp sugar, and butter; press into the bottom of a 9 inch springform pan. Bake 10 minutes.
   2. Melt 4 ounces white chocolate as directed on package. Beat plain cream cheese, remaining sugar, and vanilla with mixer until blended. Add melted chocolate; mix well.
   3. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
   4. Bake 50 to 55 minutes, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
   5. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
   6. Spoon Philadelphia Indulgence into medium bowl; stir until creamy. Add whipped topping; whisk until blended.
   7. Spread over cake. Garnish with white chocolate curls and raspberries.