Mascarpone Cheesecake In Mexican Chocolate Crust

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Wanted to make a

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Steps

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For the crust:.

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Set oven rack in the middle of the oven and preheat oven to 400 degrees f.

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Chop chocolate and drop through feed tube of a running food processor or blender.

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Add graham crackers and pecans and process until they are fine crumbs.

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Pour crumbs into a 10- or 12-inch diameter springform pan.

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Stir in cinnamon and brown sugar.

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Add melted butter and , using your fingers , quickly mash the mixture until the crumbs hold together.

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Use your knuckles to press up the sides , then press over bottom of pan.

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Bake 10 minutes.

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Cool.

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For the filling:.

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Dissolve gelatin in water in a small bowl , then set aside to soften for 5 minutes.

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To keep gelatine liquefied , set bowl in a larger bowl of hot water.

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

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Gradually pour in sugar while continuing to beat.

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At medium speed , beat in lemon juice and vanilla extract.

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Remove bowl from mixer and , using a large rubber spatula , quickly fold gelatine i.

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Ingredients

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mexican chocolate, semisweet chocolate, graham crackers, pecan halves, cinnamon, brown sugar, unsalted butter, unflavored gelatin, water, mascarpone cheese, cream cheese, granulated sugar, lemon juice, vanilla extract, cream