Chocolate Mousse Cheesecake

DIRECTIONS

• In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
• Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
• Place pan on a baking sheet.
• Bake at 375 for 8 minutes.
• Cool on a wire rack.
• Reduce heat to 325.
• In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
• Add egg yolks; beat on low speed just until combined.
• In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
• Pour into crust.
• Return pan to baking sheet.
• Bake for 25-30 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run knife around edge of pan to loosen; cool 1 hour longer.
• Refrigerate until completely cooled.
• In a microwave, melt chocolate and butter.
• Cool for 10 minutes.
• In a small heavy saucepan, whisk egg yolks, sugar and coffee.
• Cook and stir over low heat until mixture reaches 160; stir in vanilla.
• Whisk in chocolate mixture.
• Set saucepan in ice and stir until cooled, about 2 minutes.
• Fold in whipped cream.
• Spread over cheesecake and refrigerate until set.
• Remove sides of pan.
• Garnish with dessert decorations and whipped cream, if desired.
• Refrigerate leftovers.