Shelly's Recipe

MASCARPONE CHEESECAKE WITH CHOCOLATE PECAN CRUST

Category: Cheesecake

Crust:
1 cup chocolate cookie crumbs
2 tbsp finely chopped pecans
2 tbsp butter, melted

Filling:
2 envelopes unflavored gelatin
1/2 cup cold water
2 cartons (8 oz ) Mascarpone cheese
1 carton (8 oz) Neufchatel cheese, softened
1 cup sugar
3/4 cup milk
1 cup whipping cream, whipped

For crust, combine cookie crumbs, pecans and butter; pat onto bottom of a 9 inch springform pan. Bake at 400 for 5 to 8 minutes; cool.

For filling, in a small saucepan, dissolve gelatin in cold water; heat just until warm. In a large mixing bowl, combine gelatin, cheeses and sugar; beat until smooth. Gradually add milk; mix well. Fold in whipped cream; pour over crust, smoothing top. Chill until set.