Chocolate Mousse Cheesecake Pie

For 8 servings, Chocolate Mousse Cheesecake Pie keeps the list centered on egg, egg yolk and vanilla. Set aside about 140 minutes.

• Yield 8 servings
• Ready in 140 minutes
• Prep 90 minutes
• Cook 50 minutes

Ingredients

Crust

• 24 ( 310 g ) Oreos or other chocolate-sandwich cookie, crushed to fine crumbs
• 5 tablespoons ( 71 g ) butter, melted

Cheesecake Filling

• 8 ounces ( 227 g ) full-fat cream cheese, softened to room temperature
• ½ cup ( 106 g ) granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla
• 1 cup ( 227 g ) sour cream

Mousse

• 1 cup heavy cream, divided
• 2 egg yolks
• ½ cup ( 85 g ) semisweet chocolate chips
• ¼ cup ( 29 g ) powdered sugar (optional –)

Ganache

• ½ cup ( 85 g ) semisweet chocolate chips
• 4 tablespoons ( 57 g ) butter (!)
• ¼ cup heavy cream
• ½ teaspoon vanilla
• 1 tablespoon powdered sugar (optional)

Instructions

1. Preheat the oven to 325 degrees F.
2. For the crust, in a medium bowl, stir together the crushed Oreo cookies and melted butter until evenly combined.
3. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate or 9-inch springform pan. Refrigerate while you make the filling.
4. For the filling, with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, blend together the softened cream cheese and granulated sugar until smooth.
5. Add the egg, egg yolk, and vanilla, and mix until combined.
6. Add the sour cream and mix until combined.
7. Spread the cheesecake filling over the crust and bake for 40 to 45 minutes, until the filling is mostly set (it's ok if the very center of the pie jiggles a bit, but most of the filling should be set).
8. Remove the pie from the oven and let it cool completely on a wire rack.
9. For the mousse, place the egg yolks in a small bowl and whisk until lightly combined.
10. Heat 1/2 cup cream in a small saucepan until just simmering.
11. While whisking vigorously, slowly pour 3 to 4 tablespoons of the hot cream into the egg yolks. Whisk until well-combined.
12. Pour the tempered egg yolks back into the saucepan with the remaining hot cream, whisking the whole time.
13. Return the saucepan to medium-low heat, and cook, stirring constantly, until the mixture bubbles and thickens, 1-2 minutes.
14. Remove from the heat and stir in the chocolate chips. Whisk until the mixture is smooth and the chocolate is completely melted. If you used bittersweet chocolate and/or would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar, to taste.
15. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top.
16. Beat the remaining 1/2 cup cream to stiff peaks and fold the whipped cream into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
17. For the ganache, place the 1/2 cup chocolate chips in a small bowl.
18. Combine the butter and heavy cream in a saucepan over medium heat and cook until the butter is melted and the mixture is at a simmer.
19. Pour the hot cream mixture over the chocolate and stir until glossy and smooth.
20. Stir in the vanilla and powdered sugar, if using (add if you want the ganache a bit sweeter).
21. Spread the ganache over the mousse layer and refrigerate the pie for at least an hour or up to 24 hours before serving. Serve chilled.

Chill the cheesecake until the center is fully set.