1 package (8 ounces) cream cheese, softened
1/3 cup sour cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 box (2.8 oz) Dark Chocolate Mousse Mix
1/3 cup milk
1 (6 ounces) prepared graham cracker crust
BEAT cream cheese and sour cream in large mixer bowl until smooth. Add sugar and vanilla extract; beat until smooth.
BEAT mousse mix and milk in small mixer bowl on medium speed for 2 minutes, or until lighter in color and smooth. Fold into cream cheese mixture; spoon into crust.
REFRIGERATE for 4 hours or until firm. To serve, garnish with whipped cream and fruit.