Cherry Cheesecake Mousse

• 1 lb fresh pitted sweet cherries or 1 lb frozen pitted sweet cherries
• 1 1/2 teaspoons unflavored gelatin
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 4 ounces white chocolate baking squares, melted
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream

1. Place cherries in food processor or blender; cover and process until chopped. Transfer to a saucepan; stir in gelatin. Let stand for 1 minute.
2. Bring to a boil; reduce heat. Cook and stir for 1 minute or until gelatin is dissolved. Transfer to a bowl. Refrigerate for 45 minutes or until mixture begins to thicken.
3. In small mixing bowl, beat cream cheese until smooth. Beat in confectioners sugar, chocolate and vanilla until combined.
4. Fold in cherry mixture. In another mixing bowl, beat whipping cream until soft peaks form. Fold into the cherry cream mixture. Pour into dessert dishes. Cover and refrigerate for 3 hours or until set.

sweet cherries, unflavored gelatin, cream cheese, confectioners, white chocolate baking squares, vanilla, heavy whipping cream

Taken from www.food.com/recipe/cherry-cheesecake-mousse-147737 (may not work)