Triple Chocolate Mousse Swirl Cheesecake

By brownbox

Ingredients

• Mousse:
• 4 4 4 egg yolks
• 1/4 1/4 1/4 cup sugar
• 1 1 1 cup whipping (heavy) cream
• 1 1 1 package (6 ounces) semisweet chocolate chips (1 cup)
• 1 1/2 1 1/2 1/2 cups whipping (heavy) cream
• 2 6 2 cups chocolate cookie crumbs, 6 TBS butter melted
• Filling:
• 5 8oz. 5 8oz. 8oz. blocks cream cheese
• 9 9 9 tsp cornstarch
• 1 1/3 1 1/3 1/3 C. sugar
• 6 6 2 eggs, 2 egg yolks
• 1/2 1/2 1/2 cup heavy cream
• 3 3 3 tsp vanilla
• melted white chocolate, milk chocolate and dark chocolate in baggies

Preparation

Step 1

Mousse:
Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.
Mix crust and press into bottom of pan.
Mix cream cheese, sugar and cornstarch on high till smooth. Add eggs one at a time, slowly add heavy cream and vanilla.

Pour 1/2 of filling into pan, drop chocolate mousse by spoonfuls and pipe melted chocolates over top. Swirl with knife. Repeat with remaining filling.
Bake 350 for 15 minutes, lower temp to 200 and bake 1 hour 10 min

Top cooled cheesecake with sugar and melt with kitchen torch or broiler. Garnish with whipped cream and/or chocolate mousse.