Mascarpone Cheesecake in Mexican Chocolate Crust - chocolate

Method

• For the Crust:.
• Set oven rack in the middle of the oven and preheat oven to 400 degrees F.
• Chop chocolate and drop through feed tube of a running food processor or blender.
• Add graham crackers and pecans and process until they are fine crumbs.
• Pour crumbs into a 10- or 12-inch diameter springform pan.
• Stir in cinnamon and brown sugar.
• Add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together.
• Use your knuckles to press up the sides, then press over bottom of pan.
• Bake 10 minutes.
• Cool.
• For the Filling:.
• Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes.
• To keep gelatine liquefied, set bowl in a larger bowl of hot water.
• Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy.
• Gradually pour in sugar while continuing to beat.
• At medium speed, beat in lemon juice and vanilla extract.
• Remove bowl from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.
• In a cold bowl and with cold beaters, whip cream to stiff peaks.
• Fold a scoop of cream into the mascarpone mixture to lighten it and make it easier to blend with the cream.
• Then fold remaining cream into the cheese base.
• Pour into cooled crust.
• Cover well with plastic wrap and chill at least 4 hours.
• Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the cake.
• Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.