Horchata Mousse Cheesecake

For Horchata Cheesecake

1. Preheat oven to 325 degrees Fahrenheit
2. Line the bottom of a 9" springform pan with parchment paper. Spray with nonstick spray
3. Grind the cookies in a food processor until ground
4. In a bowl, mix the ground cookies and the melted butter
5. Press this mixture on the bottom of the springform pan
6. Place the springform pan in the freezer while you make the cheesecake
7. In a mixing bowl, add the cream cheese and mix on high speed until creamy, 3-4 minutes
8. Scrape the sides of the mixing bowl with a spatula
9. Add the sugar, cinnamon and vanilla. Mix on medium speed
10. Add the eggs, one at a time, beating well after each addition
11. Finally, add the Chila 'Orchata and mix. Scrape the sides of the mixing bowl with a spatula
12. Pour this mixture on the springform pan
13. Place springform pan inside a bigger pan and pour about 1 inch of boiling water (water bath)
14. Bake for 38-45 minutes or until center just jiggles a bit
15. Remove from oven and throw away the hot water. Cool on a wire rack for 1 hour
16. Place cheesecake in the fridge to cool overnight

For Horchata Chocolate Mousse

1. In a bowl, place the cold water. Sprinkle the gelatin on top and mix. Let the gelatin set for 2 minutes
2. Add the hot water to the set gelatin and mix until completely dissolved
3. Place the heavy cream into the mixer. Mix on medium-high speed until creamy
4. When heavy cream thickens up a turns into whipped cream, add the cocoa powder and sugar slowly
5. Add the Chila Orchata and mix
6. Spread the mousse on top of the cooled cheesecake
7. Use a spatula to spread it out evenly
8. Cool for 30 minutes

Topping (optional)

1. Place cream on a bowl and microwave for 90 seconds (or until the cream boils)
2. Pour the hot cream on top of the chocolate chunks and let it rest for 1-2 minutes
3. Mix with a spoon until chocolate melts
4. Pour on top of the chocolate mousse
5. Decorate with chocolate shavings
6. Enjoy!