Rich Chocolate Mousse Cheesecake

• 1-1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons baking cocoa
• 1/3 cup butter, melted
• 12 ounces cream cheese, softened
• 3/4 cup sugar
• 2 large eggs, lightly beaten
• 1 cup sour cream
• 3 teaspoons vanilla extract
• 3 teaspoons coffee liqueur
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 4 large egg yolks
• 3/4 cup 2% milk
• 1/3 cup sugar
• 1-1/2 teaspoons instant coffee granules
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon light rum
• 1-1/2 teaspoons vanilla extract, divided
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 5 ounces dark chocolate candy coating, chopped
• 5 ounces white candy coating, chopped

1. In a small bowl, combine the cracker crumbs, sugar, cocoa and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
2. For cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the sour cream, vanilla and coffee liqueur; beat just until combined. Pour over crust. Place pan on a
3. .
4. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
5. For mousse and topping: In a small bowl, sprinkle gelatin over water; let stand for 1 minute or until softened. In a small saucepan, combine the egg yolks, milk, sugar and coffee granules. Cook and stir over medium heat until mixture reaches 160u0b0 or is thick enough to coat the back of a metal spoon.
6. Remove from the heat; whisk in gelatin until dissolved. Stir in the chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted. Pour into a small bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened.
7. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Fold half of cream into mousse mixture; spread over cheesecake. Top with remaining cream. Cover and refrigerate overnight.
8. For chocolate curl garnish: In a microwave, melt dark chocolate candy coating; stir until smooth. Spread a thin layer over
9. and drag a fork through chocolate. Let stand at room temperature until set.
10. Repeat with white candy coating; carefully spread over dark candy coating. Let stand at room temperature just until set. Holding a dough scraper or sturdy metal spatula at a 45u0b0 angle, scrape over the top of the chocolate to form striped curls. Decorate cake with curls.

graham cracker crumbs, sugar, baking cocoa, butter, cream cheese, sugar, eggs, sour cream, vanilla, coffee liqueur, unflavored gelatin, cold water, egg yolks, milk, sugar, coffee granules, semisweet chocolate, light rum, vanilla, heavy whipping cream, confectioners, coating, coating

Taken from www.tasteofhome.com/recipes/rich-chocolate-mousse-cheesecake/ (may not work)