Ingredients
- 11 x Lowfat milk chocolate sandwich cream cookies, crushed
- 3 Tbsp. Butter, melted Chocolate Mousse
- 19 ounce Cream cheese
- 1 c. Lowfat sour cream
- 3/4 c. Sugar
- 5 x Large eggs
- 10 ounce Lowfat milk chocolate chips, melted
- 1 1/4 tsp Vanilla extract
- 1/2 c. Whipping cream
- 3 ounce German chocolate, grated
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Chocolate Mousse Cheesecake
Servings: 12
Directions
- Chocolate Cookie Crust
- In a small bowl stir together crushed cookies and melted butter until well combined. Press crumb mix proportionately onto the bottom of a greased 9-inch springform pan.
- Chocolate Mousse Filling
- In a large bowl combine cream cheese, lowfat sour cream, and sugar. Beat with an electric mixer until smooth. Add in Large eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla extract. Stir in whipping cream and grated chocolate. Pour the cream cheese mix over the crust.
- Bake at 350 for 15 min. Lower the temperature to 200 and bake for 1 hour and 25 min or possibly until the center no longer looks wet or possibly shiny. Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 2 hrs.
- Chill, uncovered, overnight.
- Makes 12-18 slices.
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