Chocolate Mousse Cheesecake

Chocolate Mousse Cheesecake

2 cups Oreo cookie crumbs, leave in the middles-crush cookies in food processor
2 T butter, melted

Combine cookie crumbs and melted butter, firmly press mixture evenly in bottom and up sides of a 10 inch springform pan.

Wrap the outside of the pan with large heavy duty foil, covering the entire bottom and extending up sides.  Use foil that is large enough for one piece of foil to cover entire bottom and up sides. 

4 (8 oz) packages cream cheese, softened
1/3  cup sugar
¼ cup cornstarch
1 2/3 cups sugar
2 tsp vanilla
2 eggs
12 oz. melted chocolate chips
1 T. cocoa
¾ cup whipping cream

Place 1 (8 oz) cream cheese, 1/3 cup sugar and ¼ cup cornstarch in a large bowl and beat at low speed until creamy, scraping occasionally.

Beat in 3 (8 oz) cream cheese, increase speed to high and beat in 1 2/3 cups sugar, then
2 tsp vanilla.

Blend in 2 eggs, one at a time

Blend the melted chocolate chips and cocoa into cheese mixture. 

Add ¾ cup heavy whipping cream and beat just to blend 

Pour the cheese mixture into the crumb-lined pan.

Place pan in large shallow pan containing hot water about 1 inch up sides of pan.  Bake
1 hour and 10-15 minutes at 350 degrees.  The center should barely jiggle when you shake the pan.

Cool on wire rack 1 hour.  Cover cake with plastic wrap and refrigerate overnight.
Remove sides from pan. 


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