Step 1

Heat oven to 325ºF.

Step 2

Combine wafer crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.

Step 3

Beat 3 pkg. cream cheese, sugar and 1 Tbsp. coffee in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Step 4

Bake 28 min. or until center is almost set. Cool completely.

Step 5

Beat remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP; spread over cheesecake. Sprinkle with chocolate. Refrigerate 4 hours.

Step 6

Garnish with remaining COOL WHIP and raspberries just before serving.