Mexican-Chocolate & Mascarpone Cheesecake

Directions

Crust: Preheat oven to 400℉ (200℃).

Chop Mexican and semi-sweet chocolates.

In food processor, place chopped chocolates, graham crackers and pecans.

Process until fine crumbs.

Pour crumb mixture into springform pan and add melted butter, cinnamon and brown sugar.

Mix together in pan.

Press crumb mixture over bottom and up sides of pan.

Bake 10 minutes.

Cool. Set aside.

Filling: Dissolve gelatin in water.

Set aside to soften for 5 minutes.

Beat mascarpone and cream cheese on high speed with electric mixer until fluffy.

Slowly pour in sugar while continuing to beat.

Beat in lemon juice and vanilla on medium speed.

Quickly fold gelatin mixture into cheese mixture.

Whip cream to stiff peaks.

Fold a scoop of whipped cream into cheese mixture.

Then fold in remaining whipped cream.

Pour into cooled crust.

Cover with plastic wrap.

Chill 4 hours.

Cut into wedges.