Crust: 2 oz Mexican chocolate
2 oz Semi-sweet chocolate
10 Double graham crackers
1 c Toasted whole almonds
2 ts Ground cinnamon
3 tb Brown sugar
1/4 c Unsalted butter
Filling: 1 tb Gelatin
1/4 c Cold water
1 1/2 lb Mascarpone cheese
1 1/2 lb Cream cheese
Three 8 oz packages; -softened 1 c Sugar
2 tb Lemon juice
2 tb Vanilla extract
1 1/2 c Cream
Crust: Preheat oven to 400 degrees. 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. DESSERT SHOW SHOW#DS3220 —–