Chocolate Mousse Cheesecake

• 1 1/2 cups chocolate wafer crumbs
• 1/3 cup finely chopped pecans
• 2 tablespoons sugar
• 1/3 cup butter, melted (no substitutes)
• Filling
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon, rind of
• 1 teaspoon vanilla extract
• 2 eggs, seperated
• Topping
• 6 ounces semi-sweet chocolate chips
• 5 tablespoons butter, cubed
• 4 egg yolks
• 1/4 cup confectioners' sugar
• 2 tablespoons strong brewed coffee
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, whipped
• chocolate sprinkles (optional)
• additional whipped cream (optional)

1. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
2. Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
3. Place pan on a baking sheet.
4. Bake at 375 for 8 minutes.
5. Cool on a wire rack.
6. Reduce heat to 325.
7. In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
8. Add egg yolks; beat on low speed just until combined.
9. In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
10. Pour into crust.
11. Return pan to baking sheet.
12. Bake for 25-30 minutes or until center is almost set.
13. Cool on a wire rack for 10 minutes.
14. Carefully run knife around edge of pan to loosen; cool 1 hour longer.
15. Refrigerate until completely cooled.
16. In a microwave, melt chocolate and butter.
17. Cool for 10 minutes.
18. In a small heavy saucepan, whisk egg yolks, sugar and coffee.
19. Cook and stir over low heat until mixture reaches 160; stir in vanilla.
20. Whisk in chocolate mixture.
21. Set saucepan in ice and stir until cooled, about 2 minutes.
22. Fold in whipped cream.
23. Spread over cheesecake and refrigerate until set.
24. Remove sides of pan.
25. Garnish with dessert decorations and whipped cream, if desired.
26. Refrigerate leftovers.

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Taken from www.food.com/recipe/chocolate-mousse-cheesecake-98983 (may not work)