Double Chocolate Mousse Cheesecake

Double Chocolate Mousse Cheesecake


1 1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
1% cups heavy (whipping) cream
1 lb (454 g) semi-sweet chocolate
12 oz (340 g) light cream cheese
3/4 cup light brown sugar (not packed)
1 tsp vanilla 3 tbsp coffee liqueur (Kahltia) or Irish cream liqueu (optional)

Whipped cream
Fresh raspberries or sliced strawberries Chocolate drizzle


You can make this recipe gluten-free by whirling gluten-free chocolate wafer cookies in your food processor and using them instead of the Oreo crumbs. 
Spray bottom and sides of an 8-inch springform pan (or lightly oil) Cut a piece of parchment paper to lit bottom and line par, parchment.
In a medium bowl, stir together crumbs and butter using a to, until all crumbs are moistened. Press mixture onto bottom (not sides) of a springform pan.

Really pack it down. Cover and refrigerate for 1 hour to set crust.

In a medium, deep metal or glass bowl (chilled if possible), the cream on medium speed of an electric mixer until stiff peaks form.

Cover and chill until ready to use. Melt the chocolate (see Kitchen Whizdom, page 232) and let cool slightly before using.

In a large bowl, heat the cream cheese, sugar, and vanilla on medium speed of electric mixer until well blended and perfectly smooth. Add liqueur, if using, and beat again.
Add the cooled, melted chocolate and beat until well blended. Fold in the chilled whipped cream. Do not use the beater for this! It might take 1 fold to incorporate all of it. Stick with me, it’s worth it!
Spoon chocolate mixture over prepared crust and smooth top. Pan will be FULL. Cover and chill at least 4 hours. You can make this cake a day ahead.
Garnish with additional whipped cream, raspberries, and chocolate drizzle before serving.
Makes 12 servings
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