Chocolate Mousse Cheesecake

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
4. Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
5. After cheesecake is refrigerated overnight, for mousse, in a small saucepan, sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Cook and stir over low heat until gelatin is completely dissolved; remove from heat.
6. In top of a double boiler or a metal bowl over barely simmering water, combine chopped semisweet chocolate and 1/2 cup cream; cook and stir until smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool to room temperature.
7. In a large bowl, beat remaining 2-1/2 cups cream, confectioners' sugar and vanilla until stiff peaks form. Fold 2 cups whipped cream mixture into cooled semisweet chocolate; spread over cheesecake. Cover and refrigerate cheesecake and remaining whipped cream mixture until mousse is set, 25-30 minutes.
8. Remove rim from pan. Garnish with remaining whipped cream mixture and, if desired, chocolate shavings.