Chocolate Cheesecake with Coffee Mousse

Coffee Mousse – Chocolate cheesecake

***Makes two cakes***

10  Cream Cheese -- softened 2 2/3 cup Sugar 1.5 cup Whipping cream 10 Eggs -- room Temperature ½ cup Captain morgans rum Praline/Pecan liqueur - works best  2 dashes of Vanilla extract 2 cup Ghirardelli chocolate chips - melted 2 cups pecans Salt Springform pans

***Coffee Mousse***

The rest of a large container of Whipping Cream -- chilled 2/3 cup powder Sugar 2 teaspoon Instant Coffee Chocolate Curls

***Crust***

• 2 package Graham Crackers
• Butter
• 1 cup Sugar

 Crust:

• Heat oven to 450F
• Put graham crackers and pecans in food processor (or just crush up finely) – dust, (1 package for each cheesecake)
• Mix with 1 stick melted butter  (half a stick for each cake), pat down with bottom of coffee cup and bake for  7 minutes until toasted
• Remove, reduce oven temp and put an oven safe container of water on the bottom rack for humidity

Cheesecake

• Beat 8 of 10 sticks of cream cheese until soft
• Melt chocolate in microwave safe container
• Beat eggs, then add along with sugar, vanilla, rum chocolate.. all the stuff..
• Put the 9^th and 10th stick in after all ingredients are mixed – beat until completely mixed
• Bake at 325 - 350 for one hour or so
• Take out, let cool and refrigerate

 Mousee:(to spread on top of cake after completely cooled)

• Add powdered sugar and coffee
• Beat whipping cream until firm – until drip castles stand up by themselves. careful not to overbeat
• Refrigerate – spread over top of cheesecakes after they cool,
• Sprinkle chocolate curls