Dark Chocolate Ganach Cheesecake

 

WHAT YOU NEED

Prep Time: 35 min.
Total Time: 6 hours (incl. refrigerating) Makes: 16 servings
MAKE IT

• 1-1/2 cups HONEY MAID Graham Cracker Crumbs
• 3 Tbsp. sugar
• 1/3 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened • 1 cup sugar
• 1 tsp. vanilla
• 4 eggs
• 1 tub (8 oz.) COOL WHIP Whipped Topping(Do not thaw.) • 6 oz. BAKER’S Bittersweet Chocolate
• 1 cup fresh raspberries

HEAT oven to 325°F.
MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.
Size-wise
You’ll know it’s a special occasion when you get to enjoy a serving of this delicious cheesecake.