Delicious Coffee Mousse Cheesecake Recipe

Crush *oatmeal cookies* into fine crumbs using a food processor. Combine crumbs with *melted butter* and mix until fully incorporated. Press the mixture into the bottom of a springform pan to form an even crust.

Bake the cookie crust in a preheated oven at 180°C (350°F) for about 10 minutes, then let it cool completely.

In a mixing bowl, beat *cream cheese* and *sugar* until smooth and creamy. Add *eggs* one at a time, beating well after each addition.

Mix in the *vanilla extract* for added flavor. Pour this mixture over the cooled cookie crust, spreading it evenly.

Bake the cheesecake layer at 160°C (320°F) for 45 minutes or until the center is set. Allow it to cool to room temperature.

Heat the *heavy cream* over low heat, stirring in *instant coffee* and *sugar* until dissolved. Add the soaked and squeezed *gelatin sheets*, stirring until melted.

Once the mixture is cool, whisk until light and fluffy. Spread the mousse over the cheesecake layer evenly, then refrigerate to set.

Chop the *dark chocolate* into small pieces. In a saucepan, heat *heavy cream* and *brewed coffee* until hot but not boiling, then pour over the chocolate.

Let it sit for a minute, then stir until smooth and shiny. Pour the ganache over the set *coffee mousse* and allow it to chill in the refrigerator until firm. Serve cold.