Basil Cheesecake With Strawberry Mousse

  1. Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform tin with parchment paper.
  2. Combine chocolate wafers and butter in a food processor; process into fine crumbs. Press crumbs evenly into the bottom of the tin. Transfer crust to the refrigerator.
  3. Combine 1 cup heavy cream and basil in a food processor; blend until smooth. Add cream cheese, eggs, 3/4 cup sugar, flour, and cornstarch. Blend until smooth. Pour over chilled crust, smoothing the top with a spatula.
  4. Bake in the preheated oven until surface is firm except for a small spot in the center that will jiggle when the tin is gently shaken, about 1 hour. Turn off oven and open the door. Leave cheesecake in the oven until completely cooled, about 1 hour.
  5. Refrigerate cheesecake until completely set, about 6 hours.
  6. Combine gelatin and water in a small bowl; let stand until softened, 3 to 5 minutes.
  7. Place strawberries in a blender; blend until smooth and frothy.
  8. Pour 1/3 of the strawberries in a saucepan over medium heat; add 1/4 cup sugar. Stir until sugar dissolves, about 3 minutes. Remove from heat and stir in gelatin mixture. Mix in remaining strawberries.
  9. Whip 3/4 cup plus 2 tablespoons heavy cream with an electric mixer until stiff peaks form. Fold in strawberry mixture to make mousse.
  10. Run a knife around the edges of the tin to remove cheesecake; place on a serving platter. Cover top and sides with mousse. Refrigerate until mousse is set, 2 to 3 hours.

chocolate cookie wafers, butter, heavy whipping cream, fresh basil, cream cheese, eggs, white sugar, flour, cornstarch, mousse, powdered gelatin, cold water, strawberries, white sugar, heavy cream, heavy cream

Taken from www.allrecipes.com/recipe/254218/basil-cheesecake-with-strawberry-mousse/ (may not work)

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