Triple Chocolate Mousse Cheesecake Recipe 
Triple Chocolate Mousse Cheesecake is smooth, creamy and full of chocolate goodness. From the Oreo crust to the white chocolate mousse top, it is amazing! And by the way, I received a free copy of the Cheesecake Love cookbook to try.
Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.
Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.

Ingredients
For the Crust
  • 20 Oreo cookies
  • 4 tbsp unsalted butter, melted
For the Cheesecake
  • 16 oz cream cheese, at room temperature (two 8oz packages)
  • 2/3 cup granulated sugar
  • 2/3 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 4 oz bittersweet baking chocolate, melted
  • 1/4 cup flour
  • 2 large eggsFor the Mousse
  • 8 oz cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 4 oz white baking chocolate, melted
  • 8 oz Cool Whip, thawed
  • For the Topping
  • 2 tbsp heavy cream
  • 1/4 cup chocolate chips
Instructions
  1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
For the Crust
  1. Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crushed into crumbs.
  2. Mix together the cookie crumbs and butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.
For the Cheesecake
  1. Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until very smooth.
  2. Spoon in the melted chocolate and beat until incorporated completely. Add the flour and beat again.
  3. Add the eggs on at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter
  4. Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the pan of water. Bake the cheesecake for 45 minutes.
  5. Remove the pan from the oven and place it on the wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the springform pan.
  6. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
  7. Detach the springform pan ring and gently remove the cheesecake from the pan. Slide the cheesecake onto a plate.
For the Mousse
  1. Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.
  2. Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.
For the Topping
  1. Place the cream and chocolate chips in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Drizzle the chocolate over the top of the cheesecake.
Recipe Notes
Excerpted from Cheesecake Love: Inventive, Irresistible, and Super-Easy Cheesecake Desserts for Every Day by Jocelyn Brubaker. Copyright © 2017. Reprinted with permission from St. Martin's Press. All rights reserved.
Recipe Source:thegunnysack.com