HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Chocolate Mousse Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 cup graham cracker crumbs 3 tbsp. butter, room temperature 2 tbsp. sugar Filling: 8 ounces chopped semisweet chocolate 24 ounces cream cheese, softened 2 large eggs 1 cup sugar 2 tbsp. heavy or whipping cream 7 tbsp. brewed coffee, cooled 3/4 cup sour cream 1 tsp. dark rum Topping: 8 ounces chopped semisweet chocolate 1 cup heavy or whipping cream Directions For Crust: Preheat oven to 350 degrees. Wrap the outside of an 8 inch springform pan tightly with foil. Stir together graham crumbs, butter and sugar in a medium bowl until evenly moistened. Press evenly into the bottom of the prepared pan. Refrigerate crust while preparing filling. For Filling: Melt the chocolate in the top of a double boiler over simmering water. Stir frequently until melted and smooth. Remove chocolate from over water and cool to lukewarm. Beat cream cheese with sugar in a large bowl until fluffy. Add eggs 1 at a time. Beat in cooled chocolate, cream, coffee, sour cream and rum. Scrape down sides of bowl. and beat batter 30 seconds. Pour batter into the prepared springform pan. Place springform in a large roasting pan and fill with hot water to come halfway up sides of springform. Bake cheesecake 50 to 60 minutes until cheesecake is set. Remove cheesecake from water bath and discard foil. Refrigerate cheesecake at least 8 hours or overnight. Carefully remove pan sides. For Topping: Place chocolate in a small bowl. Heat cream to a boil in a small saucepan. Pour cream over chocolate and let stand 30 seconds. Whisk chocolate mixture until smooth. Cool topping 10 minutes. Place cheesecake on a rack and pour topping over, allowing chocolate to drip down edges. Refrigerate cheesecake 1 hour until topping is set. Serves 8 to 10. Related Recipes •   Olive Garden's Raspberry Mousse Cheesecake •   Valentine's Day Mousse-Filled Strawberries •   Easy Brownie-Mocha Mousse Pie •   Individual Hot Chocolate Cakes •   Sallie's Simple Chocolate Peanut Butter Cake •   Individual Warm Banana Cakes •   Old Fashioned Crab Cakes •   Easy Chocolate Cheesecake •   White Chocolate Cheesecake Tart •   Old Fashioned Chocolate Cake •   Potato-Onion Cakes •   Olive Garden Chocolate Chip Cookie Dough Cheesecake •   Silver Dollar Crab Cakes •   Creamy Chocolate Vanilla Swirl Cheesecake •   Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares •   Easy German Chocolate Cheesecake •   White Chocolate and Fresh Raspberry Cheesecake •   White Chocolate Orange Cheesecake •   Double Chocolate Chunk Cookie Cheesecake •   Orange Cheesecake Brownies View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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