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For any great dessert, starting with the right ingredients is key. Here’s what you need to make Junior's Chocolate Mousse Cheesecake truly special.

Junior's Chocolate Mousse Cheesecake

Indulge in the rich and creamy delight of Junior's Chocolate Mousse Cheesecake! This decadent dessert features layers of smooth cheesecake and light chocolate mousse, making it a showstopper for any occasion. Follow the simple steps to create this amazing treat that will leave your guests craving more. Ready to impress with your baking skills? Dive into the full recipe now and bring this luscious dessert to life!
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Ingredients
  

For the Crust:

1 ½ cups chocolate sandwich cookies, crushed

½ cup unsalted butter, melted

For the Cheesecake Layer:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

For the Chocolate Mousse:

1 cup heavy cream

8 oz bittersweet chocolate, chopped

3 large eggs, separated

¼ cup granulated sugar

1 teaspoon instant coffee granules (optional)

For Garnish:

Whipped cream

Chocolate shavings or curls

Instructions
 

Make the Crust: In a bowl, combine the crushed chocolate sandwich cookies with the melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

    Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and sour cream. Mix until fully incorporated.

      Bake the Cheesecake: Pour the cheesecake mixture over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually. Remove and let it cool to room temperature before refrigerating for at least 4 hours, or overnight.

        Prepare the Chocolate Mousse: In a heatproof bowl over simmering water (double boiler), melt the chopped bittersweet chocolate until smooth. Remove from heat and let it cool slightly. In a separate bowl, whip the heavy cream until soft peaks form and set aside.

          In another mixing bowl, whisk the egg yolks and sugar until pale and fluffy. Gradually mix in the melted chocolate and the optional coffee granules until well combined. Fold in the whipped cream gently until no streaks remain.

            In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the chocolate mixture. Be careful not to deflate the mixture.

              Assemble the Cheesecake: Carefully spread the chocolate mousse over the chilled cheesecake layer in the springform pan. Smooth the top with a spatula. Refrigerate for an additional 2 hours to set.

                Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with dollops of whipped cream and chocolate shavings or curls.

                  Prep Time: 30 minutes | Total Time: 8 hours | Servings: 12