CHOCOLATE CHANTILLY CHEESECAKE

This dessert combines two favorites--cheesecake and chocolate mousse in a single creation.

Prep: 45 minutes..Cook: 1 hour....Chill: 10 hours...Serves 12 to 16

1 1/2 cups chocolate wafer cookie crumbs
3 tablespoons butter, melted

2 (8-ounce) packages cream cheese, cut into cubes and softened
1 cup sugar
4 eggs
2 teaspoons vanilla extract
1/4 cup Grand Marnier or Orange Curacao

6 ounces semisweet chocolate chips (1 cup)
1 tablespoons grated orange zest
1 1/2 cups heavy cream, whipped

Preheat oven to 325 degrees F.

MAKE CRUST: In a medium bowl, mix together cookie crumbs and melted butter. Press into bottom and about 1 inch up sides of a 9-inch springform pan.

TO MAKE CHEESECAKE LAYER: In a food processor, combine cream cheese and sugar; process until smooth. Add eggs and vanilla and process until well blended. Pour filling into prepared crust. Bake about 1 hour, or until set. Let cake cool, then refrigerate until chilled, do not remove cake from pan, about 6 hours.

When cheesecake is cold, prepare chocolate mousse layer; In a small glass bowl, combine Grand Marnier or Orange Curacao and chocolate chips. Heat in a microwave oven on High 1 to 1 1/2 minutes, stirring once or twice, or until chocolate is melted. Stir in orange zest. Let cool.

Fold cooled chocolate mixture into whipped cream until well blended. Spread evenly over cold cheesecake layer and refrigerate 4 hours or overnight. Run a sharp knife around edge of pan to loosen cake and remove springform side of pan.