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- 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar

Chocolate Mousse Cheesecake

Indulge your sweet tooth with this delicious Chocolate Mousse Cheesecake Creamy Dessert Delight! This easy, step-by-step recipe combines rich cheesecake and velvety chocolate mousse for a decadent treat that will impress family and friends. With simple ingredients and tips for perfecting the texture, you'll elevate your dessert game in no time.
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Ingredients
  

For the crust:

1 ½ cups chocolate cookie crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake layer:

16 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

For the chocolate mousse layer:

1 cup heavy cream

1 cup semi-sweet chocolate chips

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 teaspoon gelatin (optional, for stability)

2 tablespoons water (to dissolve gelatin)

For garnish:

Whipped cream

Chocolate shavings

Fresh berries (optional)

Instructions
 

Prepare the crust:

    In a mixing bowl, combine chocolate cookie crumbs with melted butter and granulated sugar. Press the mixture firmly into the bottom of a springform pan to create an even layer. Bake at 350°F (175°C) for 8 minutes, then let it cool.

      Make the cheesecake layer:

        In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar and vanilla extract, continuing to mix until well combined. Add one egg at a time, mixing until just combined after each addition. Finally, mix in the sour cream until smooth.

          Bake the cheesecake:

            Pour the cheesecake mixture over the cooled crust in the springform pan. Bake at 325°F (163°C) for 50 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for one hour. Then chill in the refrigerator for at least 4 hours, ideally overnight.

              Prepare the chocolate mousse:

                In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second increments, stirring in between until completely melted. If using gelatin, combine it with water in a small bowl and let it sit for 5 minutes, then heat gently to dissolve. Stir the dissolved gelatin into the melted chocolate.

                  Whip the cream:

                    In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold the whipped cream into the melted chocolate mixture until fully incorporated, being careful not to deflate the whipped cream.

                      Assemble the cake:

                        Spread the chocolate mousse layer evenly over the chilled cheesecake. Smooth the top with a spatula and refrigerate for another 2-3 hours until set.

                          Serve:

                            Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Garnish with whipped cream, chocolate shavings, and fresh berries, if desired.

                              Prep Time, Total Time, Servings: 30 min | 8 hours (including cooling) | Serves 12 servings.