Triple Chocolate Mousse Cheesecake

Here’s a decadent and indulgent Triple Chocolate Mousse Cheesecake recipe that combines rich chocolate cheesecake with layers of light and fluffy chocolate mousse.

Ingredients:

For the Crust:

• 1 ½ cups Oreo cookie crumbs (about 20 cookies, finely crushed)
• 4 tbsp unsalted butter, melted

For the Chocolate Cheesecake Layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 8 oz semi-sweet chocolate, melted and cooled

For the Dark Chocolate Mousse:

• 1 cup heavy cream
• 8 oz dark chocolate, chopped
• 1 tsp vanilla extract
• 2 tbsp powdered sugar

For the White Chocolate Mousse:

• 1 cup heavy cream
• 8 oz white chocolate, chopped
• 1 tsp vanilla extract
• 2 tbsp powdered sugar

For Garnish (optional):

• Chocolate shavings or curls
• Whipped cream

Instructions:

Make the Crust:

1. Prepare the Pan:
   Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Crust:
   In a bowl, mix the Oreo cookie crumbs with melted butter until evenly moistened. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Make the Chocolate Cheesecake Layer:

3. Cheesecake Filling:
   In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition. Pour in the melted semi-sweet chocolate and mix until combined.
4. Bake:
   Pour the cheesecake mixture over the baked crust. Bake for 50-55 minutes, or until the center is just set and the edges are slightly puffed. Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.

Make the Dark Chocolate Mousse:

5. Melt the Chocolate:
   In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave in short bursts. Let it cool slightly.
6. Whip the Cream:
   In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Fold:
   Gently fold the whipped cream into the melted chocolate until fully combined. Spread the dark chocolate mousse evenly over the chilled cheesecake. Refrigerate for 30 minutes to set.

Make the White Chocolate Mousse:

8. Melt the White Chocolate:
   Repeat the process of melting the white chocolate and cooling it slightly.
9. Whip the Cream:
   In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Fold:
    Gently fold the whipped cream into the melted white chocolate until smooth. Spread the white chocolate mousse on top of the dark chocolate mousse layer. Chill the cheesecake for another 1-2 hours until fully set.

Garnish and Serve:

11. Garnish:
    Before serving, top the cheesecake with chocolate shavings, curls, or whipped cream for an extra touch of decadence.
12. Slice and Enjoy:
    Carefully remove the cheesecake from the springform pan, slice, and enjoy your rich and creamy Triple Chocolate Mousse Cheesecake!

This luscious dessert combines layers of creamy cheesecake and silky mousse, making it perfect for any chocolate lover!