Picture this: a HERSHEY'S Cocoa and vanilla wafer crumb crust, heaped with chocolate cheesecake filling, topped with a HERSHEY'S Milk Chocolate mousse. That's the Double Chocolate Mousse Cheesecake in all its glory, perfect for chocolate-loving catered party guests.
Heat convection oven to 300°F (standard oven: 350°F).
Prepare CHOCOLATE CRUMB CRUST: Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and melted butter in large bowl, stirring until blended. Press about 12 oz. crumb mixture onto bottom and 1/2 to 1-inch up sides of each of three (8-inch) spring-form pans. Set aside.
Prepare CHEESECAKE FILLING: Place Chopped HERSHEY'S Milk Chocolate Bars in large microwave safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave in 15 second increments, stirring after each heating, until chocolate is melted and smooth. Set aside. Mix cream cheese in 20 qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Blend together sugar, HERSHEY'S Cocoa and salt in large bowl. Add to cream cheese mixture, mixing until well blended. Gradually add eggs and vanilla, mixing until fully incorporated. Add melted chocolate, mixing just until blended. Divide batter equally into each prepared crust.
Bake 35 to 45 minutes* or until center is almost set.** Remove from oven to wire rack. With knife, loosen cakes from side of pans. Cool completely.
Prepare HERSHEY'S BAR MOUSSE: Place Chopped HERSHEY'S Milk Chocolate Bars in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave in 10 seconds increments, stirring after each heating, until chocolate is melted and smooth. Using wire whisk, stir in beaten eggs. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes or until mixture is very hot, but not boiling. Cool to lukewarm.
Sprinkle gelatin over cold water in small bowl. Let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Mix heavy cream in 20 qt. bowl of mixer fitted with whisk attachment until stiff. Add chocolate mixture and gelatin mixture, blending well. Divide mousse evenly over cooled cheesecakes. Refrigerate 4 to 6 hours. Remove side of pans. Garnish with additional Chopped HERSHEY'S Milk Chocolate Bars. Makes 8 servings per cheesecake.
Step 2: Cheesecakes are less likely to crack if baked in a water-bath. Step 4: If using convection oven, rotate pan one-half turn (180°) after 15 minutes of baking.