Amaretto Mousse Cheesecake

Course : Cheesecakes
Serves: 1
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2 cups graham cracker crumbs
1/2 cup butter -- melted
1 package gelatin -- unflavored
1/2 cup cold water
24 ounces cream cheese
1 1/4 cups sugar
5 ounces evaporated milk -- 1 can
1 teaspoon lemon juice
1/3 cup amaretto
1 teaspoon vanilla extract
3/4 cup whipping cream -- whipped

Preparation / Directions:

Combine graham cracker crumbs with butter. Press onto bottom and sides of 9-inch springform pan; chill. In small saucepan sprinkle geletin over cold water; let stand one minute. Stir over low heat until completely dissolved, about three minutes; set aside. In large bowl of electric mixer, beat cream cheese with sugar until fluffy, about 2 minutes. Gradually add evaporated milk and lemon juice; beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and vanilla until thoroughly blended; fold in whipping cream. Pour into crust; chill 8 hours or overnight. Garnish with chocolatesauce and berries.

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