Double Chocolate Mousse Cheesecake (No Bake)

Step 1: Spray bottom and sides of an 8 inch springform pan (or lightly oil); cut a piece of parchment paper to fit bottom and line pan with parchment.

Step 2: In a medium bowl, stir together crumbs and butter using a fork until all crumbs are moistened; press mixture onto bottom (not sides) of springform pan; really pack it down.

Step 3: Cover and refrigerate for 1 hour to set crust.

Step 4: In a medium, deep metal or glass bowl (chilled is possible), whip the cream on medium speed and of an electric mixer until stiff peaks form; cover and chill until ready to use.

Step 5: Melt chocolate (see intro) and let cool slightly before using.

Step 6: In a large bowl, beat the cream cheese, sugar and vanilla on medium speed until well blended and perfectly smooth; add liqueur if using and beat again.

Step 7: Add the cooled, melted chocolate and beat until well blended; fold in the chilled whipped cream; do not used the beater for this! It might take 100 folds into incorporate all of it.

Step 8: Spoon chocolate mixture over prepared crust and smooth top; pan will be Full.

Step 9: Cover and chill at least 4 hours; you can make this a day ahead.

Step 10: Garnish with additional whipped cream, raspberries and chocolate drizzle before serving.