Chocolate Mousse Cheesecake

Recipe by Courtly
READY IN: 1hr 15mins




  • 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.