Heat oven to 325 degrees.

Miz wafer crumbs and butter; press onto bottom of a 13x9 pan or a 9-inch springform pan.

Beat 3 packages cream cheese, sugar and 1 Tablespoon coffee in a large mixing bowl until well blended. Add eggs one at a time, mixing on low speed after eah just until blended. Pour over crust.

Bake 28 minutes (50-55 minutes if using the springform pan) or until center is almost set. Cool completely.

Beat remaining cream cheese in a medium mixing bowl 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 and top with chocolate shavings.

Refrigerate 4 hours.

Garnish with remaining Cool Whip and raspberries just before serving.