Pumpkin White Chocolate Mousse Cheesecake
"If you only have a 9-inch springform pan, you can use it also (I've made it in both a 9-inch and 10-inch pan). Keep in mind the pan will be VERY full and it will probably take another 10 minutes of baking time for the cheesecake.For the white chocolate topping, I've given instructions for mixing with an electric mixer - if you want an alternative, I very often whip this (and other similar whipping cream/cream cheese ingredients) up in my Blendtec. I don't beat the cream separately, I just add all the ingredients except the melted white chocolate and process until thick and smooth, then add the white chocolate and mix again. Also, remember that cheesecakes are the best kind of desserts to serve for entertaining because they can be (and should be) made ahead of time. This cheesecake can be made and refrigerated for a day or so before serving...."