For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel, or line with parchment paper or a cake collar.
Grind one package of cookies into fine crumbs using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
Refrigerate or freeze the crust while you are preparing the filling.
For chocolate mousse: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
Next, melt the gelatin in the microwave for 8-10 seconds until it turns back to a liquid. Watch it closely!
Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
Slowly add the powdered sugar, 1 tablespoon cocoa powder and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
In a microwave-safe bowl, microwave the dark chocolate with 2 tablespoons heavy whipping cream. Microwave each one at 50% power in 30-second increments, stirring each time until the chocolate is melted. Set aside to cool.
Beat the cream cheese together with the granulated sugar, 2 tablespoons cocoa powder and vanilla extract. Beat until well combined and the cream cheese is light and fluffy. Then beat the melted chocolate into the cream cheese mixture.
Once combined, fold in the prepared chocolate whipped cream. Stir until completely mixed. Spread the chocolate mousse into the prepared crust.
For the raspberry mousse: Place your mixing bowl in the freezer to chill for 5 minutes. Prepare another batch of gelatin as instructed above. The gelatin should turn to a solid, and then microwave it to turn back to a liquid consistency.
Prepare another batch of whipped cream as instructed above with 1 cup heavy whipping cream, ¼ cup powdered sugar and liquid gelatin. Beat until stiff peaks form. Set aside.
In your food processor, puree a heaping ½ cup the raspberries and strain through a fine sieve to remove the seeds. You should end up with a little less than ¼ cup of raspberry puree. Set aside.
In a microwave-safe bowl, microwave the white chocolate with 2 tablespoons heavy whipping cream. Microwave each one at 50% power in 30-second increments, stirring each time until the chocolate is melted. Set aside to cool.
Beat the cream cheese together with the granulated sugar until well combined. Then add the raspberry puree and beat until well mixed, scraping down the bowl and needed.
Next add the cooled white chocolate until well combined.
Finally, fold in the prepared whipped cream. Chop the remaining raspberries in half and fold into the mousse. Spread the raspberry mousse over top of the chocolate mousse.
Refrigerate for 3-4 hours. Prepare the topping prior to serving by preparing another batch of whipped cream as instructed about (without gelatin) and use a large open star piping tip to decorate the borders of the cake. Drizzle with hot fudge if desired. Keep refrigerated.
Note: this recipe was prepared for Rodelle by Beyond Frosting. Click here to see the original post and more helpful tips!
