Chocolate mousse cheesecake

Ingredients

• 1-1/2 cups chocolate wafers crumbs (about 24 crackers)
• 1/3 cup finely chopped pecans
• 2 tablespoons sugar
• 1/3 cup butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 2 eggs, separated
• TOPPING:
• 1 cup (6 ounces) semisweet chocolate chips
• 5 tablespoons butter, cubed
• 4 egg yolks
• 1/4 cup confectioners' sugar
• 2 tablespoons strong brewed coffee
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, whipped
• Chocolate dessert decorations and whipped cream

Directions

• In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet.
• Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon peel and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet.
• Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
• In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers. Yield: 12 servings.