Chocolate Mousse Cheesecake

1. Stage

Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. This should be about an 18-inch square of foil. Securely wrap the foil around the pan. This makes for a cleaner baking process.

2. Stage

In a small bowl, combine the wafer crumbs and sugar, then stir in the melted butter. Press the mixture into the bottom of the pan and 1 inch up the sides of the prepared pan. Place the pan on a baking sheet, and bake for 10 minutes. Let the pan cool at room temperature on a wire rack. Editor’s Tip: I like to use a measuring cup to create an even layer. Don’t pack the crust in too much or it will be too difficult to slice through when you’re ready to serve.

3. Stage

In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and sugar until smooth. Beat in the cooled chocolate and cocoa. Add the eggs, and beat them on low speed just until combined. Over-beating the mixture could result in a less fluffy cheesecake. Pour this mixture over the crust. Place the springform pan in a large baking dish (like a roasting pan), and add 1 inch of boiling water to the larger pan.

4. Stage

Bake the cheesecake until the center is just set and the top appears dull and not shiny, 55 to 60 minutes. Remove the springform pan from the water bath and remove the foil from the bottom of the pan. Be careful and use oven mitts—the pan will be hot when removing the foil. Cool the cheesecake at room temperature on a wire rack for 10 minutes. Loosen the edges from the pan by running a knife along the edge in between the cheesecake and the pan. Cool the cheesecake at room temperature for another hour. Cover the pan with storage wrap and refrigerate the cheesecake overnight.

5. Stage

Once the cheesecake has been refrigerated overnight, it’s time to make the mousse. In a small saucepan, sprinkle the gelatin over 1 tablespoon of cold water. Let the mixture stand for one minute. Cook and stir over low heat until the gelatin is completely dissolved. Remove the saucepan from the heat.

6. Stage

In the top of a double boiler or metal bowl over barely simmering water, combine chopped semisweet chocolate and a 1/2 cup of heavy whipping cream. Cook and stir until smooth. Stir in the gelatin mixture. Transfer to a medium bowl and cool to room temperature.

7. Stage

In a large bowl, use a hand mixer or stand mixer and beat the remaining 2-1/2 cups of heavy whipping cream, confectioners’ sugar and vanilla until stiff peaks form. Fold 2 cups of the whipped cream mixture into the cooled semisweet chocolate. Spread over the cheesecake. Cover and refrigerate the cheesecake and remaining whipped cream mixture until the mousse is set, about 25 to 30 minutes.

8. Stage

Garnish your silky cheesecake with the remaining whipped cream mixture and chocolate shavings for that restaurant-quality presentation.