Recipe Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/3 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 1 cup sugar
- 3 tablespoons brut champagne
- 1 (8-ounce) container frozen Cool Whip Original Whipped Topping, thawed, plus more, for topping
- 1 cup raspberries, for garnish
Recipe Directions
- Mix graham cracker crumbs, brown sugar and butter in medium bowl until combined. Press graham cracker mixture into bottom and up the sides of a 9-inch springform pan or 9-inch pie dish. Refrigerate until ready to fill.
- Beat cream cheese, sugar and champagne in large bowl using an eclectic hand mixer until smooth. Fold in whipped topping until combined.
- Spread cream cheese mixture evenly into graham cracker crust. Cover with plastic wrap and refrigerate until firm, at least 4 hours, or overnight.
- Top cheesecake with additional whipped topping and garnish with raspberries. Slice and serve.
