This is a reworked version of the Chocolate Truffle Cheesecake. When Kraft came out with the Philadelphia Indulgence I tried a change of the ganache for a chocolate mousse topping. It worked out great, in fact we like the mousse better than the ganache. Enjoy it's chocolate!!
1Preheat oven to 350 degrees. Grease sides and bottom of a 9" spring form pan.
2In a small bowl, combine chocolate crumbs and sugar, stir in the melted butter. Pour mixture into prepared pan and press in the bottom and up the sides about 1 1/2". Place pan on a large roasting pan and bake for 10 minutes. Cool on a wire rack. Reduce oven heat to 325 degrees.
3For the Filling:
In a saucepan over low heat melt chocolate chips; stirring until smooth. Remove from the heat; add the whipping cream and mix well. Set aside.
4In a mixing bowl, beat cream cheese and sugar for about 25 minutes until smooth. Add cocoa and beat about 10 minutes. Add eggs, one at a time beating to combine. Stir in vanilla and reserved chocolate mixture just until blended. Pour into cooled crust.
5Carefully set filled pan back into the large roasting pan. Fill roasting pan with warm water halfway up the spring form pan. Carefully place roasting pan in center of oven. Bake for 45-50 minutes or until center is almost set. Refrigerate 4 hours.
6For Chocolate Mousse:
Spoon Philadelphia Milk Chocolate Indulgence into a medium bowl; stir until creamy. Add whipped topping and whisk until blended. Spread over cheesecake.