Chocolate-Raspberry Mousse Cake

Ingredients

• 2 Tbsp butter melted
• 16 oz philadelphia cream cheese softened
• 1.5 cups oreo cookies crushed finely
• 2 cups raspberries fresh
• 8 oz baker's semi-sweet chocolate divided
• 14 oz condensed milk sweetened canned
• 2 cups cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• knife
• whisk
• blender
• springform pan

Directions

1. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Reserve 12 raspberries; spread remaining raspberries over crust.
2. Melt 7 oz. chocolate as directed on package; set aside. Beat cream cheese in large bowl with mixer until creamy.
3. Add condensed milk; mix well.
4. Add melted chocolate; beat until well blended.
5. Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan. Freeze 2 hours.
6. Run knife around rim of pan to loosen dessert; remove rim.
7. Cut 8 of the reserved raspberries in half.
8. Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries. Melt remaining chocolate; drizzle over dessert.
9. Let stand until firm.