Mocha Mousse Cheesecake

Definitely one of those recipes that once you read the title and see the picture, you will dream about this until you make it. Is that just me? I bought a springform pan just for this baby. Well, I'm sure there was one long ago in this house... but it's hard to say where it went. I would tell you how long this cheesecake lasted in a household of 2, but it's shameful. I tried... but LOOK at it!


Mocha Mousse Cheesecake
from Mrs. Fields Best Ever Cookie Book

Ingredients:
-Crust
4 ounces chocolate chip cookie crumbs (about 1 cup)
2 tbsps salted butter, melted

-Filling
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
8 oz. sour cream (about 1 cup)
3 large eggs
7 oz. semisweet chocolate chips, melted (about 1 1/4 cups)
1/2 cup coffee, freshly brewed
1 tbsp vanilla extract

-Glaze
5 oz. semisweet chocolate (about 3/4 cup)
1/2 stick (1/4 cup) salted butter, softened

Preparation:
1. Preheat oven to 350 degrees F.

2, Make the crust: Use a blender or food processor with a metal blade to grind cookies into fine crumbs. Add butter and blend until smooth. Press crust into bottom of s 9-inch springform pan. Refrigerate while preparing mousse.

3. Make the filling: In a large bowl with and elective mixer, beat the cream cheese until very smooth. Add sugars and sour cream, and blend thoroughly. Add eggs and beat until mixture is smooth.

4. Add melted chocolate, coffee, and vanilla, again blending ingredients until smooth. Pour filling into prepared pan, and bake in middle of oven for 50 to 60 minutes.

5. Turn off oven, crack door 1 inch, and leave cheesecake in oven 1 hour to set. Then remove from oven and cool to room temperature.

6. Make the glaze: In a small saucepan melt chocolate and butter over low heat; stire until smooth. Pour glaze over top of cheesecake and smooth with a  metal spatula. [When baked cheesecake has cooled, pour chocolate-butter glaze over the top and smooth with a metal spatula to form a thin chocolate frosting.] Refrigerate 3 to 4 hours or until firm. Cut and serve.



Tine's Notes: So in a [futile] effort to be healthier, I opted to use low-fat cream cheese and fat free sour cream. Let's just say, you can tell the difference-- see picture. They are really serious about fat content in cheesecake. After a couple of days, I hate to admit the consistency was less creamy and more crumbly. Also for measurements, I've started using a scale for exact measurements-- had it already, might as well use it. I used Chips Ahoy! cookies for the crust.

Thing I learned: Also, please remember to wrap the bottom of your springform with foil or you'll deal with a smoky mess the next time you use the oven. *I did.*