Mom's Chocolate Mousse Cheesecake

Crust:
1 cup chocolate wafer crumbs
1 tbsp sugar
1/4 cup butter, melted
7.5 oreo cookies, taken apart and insides scrapped off and thrown out - so have 15 pieces


Filling:
2 egg whites
1/4 cup sugar

2 cups whipping cream
1/2 cup icing sugar

1 250g pkg cream cheese
2 egg yolks
1/4 cup sugar
1 cup chocolate chips, melted

1/2 cup chocolate wafer crumbs

Preheat oven to 350F.

CRUST:
Combine the chocolate wafer crumbs, sugar, and melted butter. Press firmly over bottom of 9 or 10 inch springform pan. Circle the sides of the pan with the cookie halves, flat side towards the inside and pressed into the crumb crust to help them stand upright.

Bake for 10 minutes. Cool.

FILLING:
In a small bowl, beat egg whites with 1/4 cup sugar until soft peaks form. Set aside.

In another bowl, beat whipping cream until it begins to thicken. Add the icing sugar and continue beating until peaks form. Set aside.

In a large bowl, beat cream cheese, egg yolks, 1/4 cup sugar, and melted chocolate chips. When well combined, fold in egg white mixture. Then fold in HALF of whipped cream.

TO PREPARE:
Put half the chocolate filling on top of crust. Sprinkle with 1/2 cup chocolate wafer crumbs. Put remaining chocolate filling on top of crumbs, being careful to not disturb the crumb layer too much. Top with reserved whipped cream.

Wrap with plastic wrap, being sure to lightly press it on top of the whipped cream. Wrap again with aluminum foil.

Freeze.

Before serving, defrost slightly in refrigerator (up to 2 hours).

Serving Size: Serves 16