Heat oven to 325F.
Mix wafer crumbs and butter; press onto bottom of 13x9-inch 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.
Beat remaining cream cheese in medium bowel with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 minutes. Stir in 1 1/2 cups Cool Whip. Spread over cheesecake; top with chocolate. Refrigerate 4 hours.
Garnish with remaining Cool Whip and raspberries just before serving.
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