Chocolate Mousse Cheesecake

Crust

• 20 chocolate creme sandwich cookies
• 3 tb melted butter
• 1/3 cup granulated sugar

Crush cookies into crumbs; combine with melted butter and sugar.
Using back of spoon, press onto bottom of greased 10" springform pan or pie
plate. Refrigerate.

Cheese Filling

• 1 lb cream cheese -- softened
• 3/4 cup granulated sugar
• 1 tsp vanilla
• 1/2 cup + 2 tablespoons unsweetened cocoa powder
• 16 oz non dairy whipped topping –thawed + additional for garnish
• Chocolate shavings for garnish
  

Cream the cheese, sugar and vanilla with an
electric mixer at high speed for about 5 minutes or until the sugar is
dissolved. Add the cocoa; beat on low until mixed and then increase to
high, beating until mixture is light and fluffy. Fold in the whipped
topping with spatula until just blended. Pour into pan and refrigerate
until firm, about 2 hours. Decorate with additional whipped topping and
chocolate shavings. Slice with knife dipped in hot water.