Instructions
Preparing the Chocolate Crust:
Preheat the oven to 325°F. Double-wrap a 9-inch springform pan with foil and set aside.
Place chocolate graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated.
Transfer the crumbs into the springform pan and press firmly into the bottom of the pan to create an even and firm crust. Set aside.
Making the Red Velvet Cheesecake:
Place softened cream cheese into a mixer bowl and use a flat beater attachment to cream the cheese, beating for about 5 minutes.
Add the eggs, sugar, mascarpone, and sour cream. Mix again until smooth, scraping down the sides of the mixing bowl often.
Add the cocoa powder and red food coloring until the desired color is reached. Mix until smooth and uniform.
Pour the prepared batter over the chocolate crust, spreading it evenly to the edges.
Prepare the water bath by transferring the cake pan onto a large baking sheet and filling the sheet halfway with water.
Bake the cheesecake in the preheated oven for 1 hour and 10-15 minutes, or until the top is set. Remove the cake from the oven and cool for one hour before proceeding with the next layer. Add a layer of sliced strawberries to the top of the cheesecake before adding the mousse.
Making the Strawberry Mousse:
Pour the 1 1/2 cups of cold heavy cream into a mixing bowl and whisk until stiff peaks form. Set aside.
In a separate bowl, add the mascarpone, melted chocolate, sweetened condensed milk, and strawberry extract. Blend together until creamy.
Add half of the diced strawberries and blend them into the mixture.
In a small measuring cup/bowl, sprinkle the unflavored gelatin over 1/4 cup water. Mix together, then microwave until the gelatin is completely dissolved.
Pour the dissolved gelatin into the strawberry base, add the remaining diced strawberries, and mix everything together.
Add the prepared whipped cream and gently fold the strawberry base with the cream, keeping it light and fluffy.
Pour the mousse over the cooled red velvet cheesecake and spread evenly to the edges. Refrigerate the cake for at least 1 hour before adding the final layer.
Making the Strawberry Whipped Cream:
Cream together the softened cream cheese, melted white chocolate, sugar, and strawberry extract until smooth.
Pour in the chilled heavy cream and whisk until a smooth, stiff, and fluffy whipped cream forms.
Transfer the cream into a pastry bag fitted with a decorating tip (Ateco tip #847 recommended).
Pipe the whipped cream onto the strawberry mousse layer, covering the layer completely.
Chill the cake in the refrigerator overnight to allow the mousse layer to set completely.
To release the cake from the pan, run a flat spatula along the edges. Garnish the top with extra strawberries.
Keep the cake refrigerated.
