Chocolate Mousse Cheesecake

Cheesecake

3 packages of 8 ounces cream cheese

1^1/3 cups sugar

3 tbs cornstarch

1 tbs vanilla extract

2 extra large eggs

^2/3 cups heavy or whipping cream

Chocolate Mousse

1 tbs unflavored granulated gelatin

2 tbs cold water

8 ounces bittersweet/ semisweet chocolate

3 cups heavy or whipping cream

3 tbs sugar

1 tbs vanilla extract

Topping

Ganache

1 cup mini chocolate chips

Traditional Chocolate Ganache

8 ounces bittersweet chocolate (coarsely chopped), 1 cup cold heavy or whipping cream, 1 tbs vanilla extract

1. Combine chocolate and cream in a medium size saucepan and stir over medium low heat until the chocolate melts and the mixture begins to bubble a little round the sides. Quickly whisk the mixture until it comes together in a smooth chocolate sauce.
2. Remove from the heat and whisk in vanilla. Pour into a heatproof bowl that can go into the freezer. Chill the Ganache in the freezer just until it thickens, about 15 minutes. Use immediately to glaze the top of cheesecake. Return the cake to the freezer for 1 hour before cutting.

CaKe

1. Preheat oven to 350^OF. Butter the bottom and sides of a 9 inch spring form pan. Wrap the outside with Al foil, covering bottom and extending all the way up the sides
2. One package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl and beat w/ electric mixer on low until creamy ( about 3 minutes-scrapping down the bowl several times). Blend the remaining cream cheese (one package at a time – scrapping down the bowl after each one). Increase mixer speed to medium, and in the remaining 1 cup sugar, then vanilla. Blend in the eggs, one at a time, and beating well after each one. Beat in the cream just until completely blended. Don’t over mix! Gently spoon the batter over the crust.
3. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake until edges are light golden brown and top is slightly golden tan, about 1^1/4 hours. Remove cheesecake from the water bath and transfer to wire rack and let cool for 2 hours. Then, leave cake in the pan, cover loosely w/ plastic wrap, and refrigerate until cold and set, about 4 hours.
4. Meanwhile, make the chocolate mousse. Place the gelatin in a heatproof measuring cup, stir in cold water, and let stand until thickened. Cook in the microwave for about 30 seconds or over a pan of simmering water for about 1 minute, until completely melted. Set aside to cool. Melt the chocolate and let cool.
5. In a large bowl, whip the cream w/ mixer on high until soft peaks form. While the mixer still running, add sugar and vanilla. Blend in cooled melted chocolate until white streaks disappear and cream begins to form peaks in the bowl. Now beat in the dissolved gelatin all at once. Do not over beat at this stage – cream might curdle. Stop mixers when stiff peaks form and refrigerate until ready to use.
6. Remove cake from the refrigerator, leaving it in the pan. Spoon the mousse on top of the cake (come up almost to the top of the pan) and spread it out to the edges with metal spatula. Cover with plastic wrap. Freeze the cake until the mousse is form and completely cold, overnight or at least 4 hours.
7. Make the chocolate ganache and place in the freezer until chilled and thickened, about 15 minutes. Remove the cake from the freezer and let it stand in room temperature about 5 minutes. Release and remove the sides of the spring form, leaving the cake on the bottom of the pan. Warm a metal icing spatula by holding it under hot running water. Dry with paper towels.
8. Frost the top of the cake with the ganache, smoothing it out using the spatula. With a small spoon, make some drips of ganache on the sides. Sprinkle the chocolate chips in a 2 inch border around the top edge and mound up few in the center. Return to the freezer (do not cover) until ganache is set and cold, about 1 hour. Keep the cake in the freezer until 2 hours before planning to serve, and then transfer to refrigerator to thaw.