1-1/4 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons baking cocoa
1/3 cup butter, melted
12 ounces cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
3 teaspoons Pure Vanilla Extract
1 envelope unflavored gelatin
1/4 cup cold water
4 egg yolks
3/4 cup 2% milk
1/3 cup sugar
4 ounces semisweet chocolate, chopped
1-1/2 teaspoons Pure Vanilla Extract, divided
2 cups heavy whipping cream
1/4 cup confectioners' sugar
5 ounces dark chocolate candy coating, chopped
5 ounces white candy coating, chopped
In a small bowl, combine the cracker crumbs, sugar, cocoa and butter;
press onto the bottom of a greased 9-in. springform pan. Bake at
350° for 10 minutes. Cool on a wire rack.
For cheesecake: In a large bowl, beat cream cheese and sugar until
smooth. Add eggs; beat on low speed just until combined. Add the
sour cream, vanilla; beat just until combined.
Pour over crust. Place pan on a baking sheet.
Bake for 30-35 minutes or until center is almost set. Cool on a wire
rack for 10 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate until completely cooled.
For mousse and topping: In a small bowl, sprinkle gelatin over water;
let stand for 1 minute or until softened.
In a small saucepan, combine the egg yolks, milk, sugar.
Cook and stir over medium heat until mixture reaches 160° or is thick
enough to coat the back of a metal spoon.
Remove from the heat; whisk in gelatin until dissolved. Stir in the
chocolate and 1/2 teaspoon vanilla until chocolate is melted.
Pour into a small bowl.
Set the bowl in a larger bowl of ice water; stir occasionally until thickened.
Meanwhile, in a large bowl, beat cream until it begins to thicken.
Add confectioners' sugar and remaining vanilla; beat until stiff
peaks form. Fold half of cream into mousse mixture; spread over
cheesecake. Top with remaining cream. Cover and refrigerate overnight.
For chocolate curl garnish: In a microwave, melt dark chocolate candy
coating; stir until smooth. Spread a thin layer over baking sheet
and drag a fork through chocolate. Let stand at room temperature until set.
Repeat with white candy coating; carefully spread over dark candy
coating. Let stand at room temperature just until set. Holding a
dough scraper or sturdy metal spatula at a 45° angle, scrape
over the top of the chocolate to form striped curls. Decorate cake with curls.