White Chocolate Mousse Squares

• 2 cups graham cracker crumbs
• 13 cup granulated sugar
• 23 cup butter or 23 cup margarine, melted
• 1 tablespoon grated lemon rind
• 4 squares baker's white chocolate
• 1 (250 g) packagephiladelphia brick cream cheese, softened
• 14 cup sugar
• 2 teaspoons vanilla extract
• 1 (7 g) envelope unflavored gelatin
• 14 cup water or 14 cup fruit juice
• 1 12 cups whipping cream
• fresh strawberries
• white chocolate curls

1. Combine graham crumbs, sugar, butter and lemon rind, Reserve 1/4 cup and press remaining mixture into greased waxed paper-lined 9x9-inch pan.
2. Bake in preaheated 350F oven for 8 minutes.
3. Cool,.
4. Melt chocolate over hot, not boiling water, stirring occasionally.
5. Beat cream cheese and sugar together until smooth.
6. Add vanilla.
7. Stir in melted chocolate.
8. Sprinkle gelatin over water.
9. Let stand 5 minutes and heat over low heat until dissolved.
10. Fold slightly cooled gelatin mixture into whipped cream and whip until soft peaks form.
11. Stir about 1/2 cup whipped cream into chocolate mixture, then fold in remaining cream.
12. Spoon mousse over crust and refrigerate until firm, about 3 hours or overnight.
13. Garnish with reserved crumbs, fresh strawberries and white chocolate curls.

graham cracker crumbs, sugar, butter, lemon rind, chocolate, brick cream cheese, sugar, vanilla, unflavored gelatin, water, whipping cream, fresh strawberries, white chocolate curls

Taken from www.food.com/recipe/white-chocolate-mousse-squares-395843 (may not work)