Chocolate Mousse Cheesecake
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Serves/Makes: 12
Ready in: 2-5 hrs
***CRUST***
- 20 Oreo chocolate creme sandwich cookies
- 3 tablespoons melted butter
- 1/3 cup granulated sugar
***FILLING***
- 1 pound cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder, PLUS
- 2 tablespoons unsweetened cocoa powder
- 1 container (16 ounce size) frozen whipped topping, thawed
- whipped topping, for garnish
- chocolate shavings, for garnish
Place the cookies in a zip-top plastic bag and press all the air out. Crush the cookies with a rolling pin or by hand until they are crumbs. Place the cookies in a bowl and add the melted butter and sugar. Stir to completely combine. Press the crumbs onto the bottom only of a greased 10-inch springform pan or pie plate. Place the pan in the refrigerator to chill while you prepare the rest of the cheesecake. Add the cream cheese, sugar, and vanilla to a mixing bowl. Beat on medium-high speed with an electric mixer for 5 minutes or until smooth. Add the cocoa and beat on low speed until mixed. Increase the speed to medium-high and beat until the filling is light and fluffy. Fold in the whipped topping with a spatula. Do not overmix. Transfer the cheesecake filling to the chilled crust and smooth out. Place in the refrigerator and chill until firm, about 2 hours. Decorate as desired with chocolate shavings and/or whipped topping. Store leftovers in the refrigerator.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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