Tiramisu Mousse Cheesecake
40 vanilla wafers, finely crushed
3 tablespoons melted butter
Four 8 ounce packages cream cheese, softened & divided
¾ cup sugar
6 tablespoons brewed strong coffee, cooled & divided
3 eggs
1/3 cup milk
One 3.4 ounce package vanilla instant pudding
2 cups thawed whipped topping, divided
½ square semi-sweet chocolate, coarsely grated
fresh raspberries
Preheat oven to 325. Mix vanilla wafer crumbs and butter; press onto bottom of 9x13 pan. Beat 3 packages cream cheese, sugar and 1 tablespoon coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; bake 28 minutes or until center is almost set. Cool completely. After cheesecake is cooled, beat remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee, mix well. Add dry pudding mix; beat 2 minutes. Stir in 1 ½ cup whipped topping. Spread over cheesecake; top with grated chocolate. Refrigerate 4 hours. Garnish with remaining whipped topping and fresh raspberries just before serving.
