efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
our.
Prepare the oreo cheesecake layer by mixing the heavy
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd open the door. Leave cheesecake in the oven until completely
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1
Combine
the
crumbs
from
both
mixes
for the crust. Spread evenly along bottom and sides of pan.
Prepare cheesecake following
directions
on box.
Spread evenly over crust and refrigerate for 2 hours.
Prepare chocolate mousse following directions on box.
Spread evenly over chilled cheesecake. Shave chocolate
bar
over
top of mousse.
Chill for 2 hours before serving.
Keep refrigerated.
o cool.
-Prepare the Cheesecake Base-.
Place the cream
ix up box of chocolate mousse mix according to directions.
ool to refrigerated temperature.
MOUSSE-Sprinkle gelatin over cold water
an-forced).
For the cheesecake filling, beat the cream cheese
nough to garnish 1 Lemon Mousse Cheesecake. (You may double the amount
In a medium bowl, whip together cream cheese and confectioners' sugar until light and smooth.
In a large bowl, prepare chocolate mousse mix with milk, as directed on package.
Gently fold cream cheese mixture into mousse, until mixture is no longer streaky.
Sprinkle the bottom of pie crust with some of the chocolate chips, if using.
Spoon mousse mixture into pie crust and decorate with remaining chocolate chips.
Refrigerate for 2 hours before serving.
Store in refrigerator.
Whip together cheesecake filling and Cool Whip.
Take large flat baking dish (13 x 9-inch); sprinkle graham cracker crust package in bottom of dish.
Put 1/2 of cheesecake filling mixture on top of crumbs; level out.
Put 1/2 of cherry pie filling next; level out.
Place remainder of cheesecake filling; level out. Follow with remainder of cherry pie filling.
Chill and serve.
ream. Spread over the cooled cheesecake. Chill for 1 to 2
nto the crust.
Bake cheesecake until set ans golden, about
With electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, cornstarch, sour cream and vanilla until well blended.
Pour into in a 9-inch spring-form or flat glass pan. Place cheese cake pan into a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center, approximately 45 to 60 minutes. Turn oven off and let cheesecake cool 3 hours in the oven with the door ajar.
Refrigerate 8 hours.
Whisk together pumpkin, whipped topping, and spice until smooth.
Add the dry pudding mix and whisk until smooth.
Pour into ready-made pie crust (or your own from scratch if you like).
Refrigerate until mousse has thickened.
br>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food
mixing bowl, beat chocolate mousse mix and almond extract with
br>To make white chocolate mousse:
Add the water to