Chocolate Chip Cookie Mousse Cake

Instructions

For the Crust:

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
2. Grind one package of the Chips Ahoy cookies into a fine crumb using a food processor or blender.
3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds.
4. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
5. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
6. Refrigerate or freeze the crust while you are preparing the filling.

For the Chocolate Layer:

1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
2. Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
3. In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream.
4. Microwave in 30-second increments, stirring each time until the chocolate is melted.
5. Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!

Prepare the Whipping Cream:

1. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
2. Slowly add the powdered sugar and liquid gelatin and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
3. Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
4. Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
5. Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
   Pour the filling into the prepared crust, spread evenly over the prepared crust, and refrigerate.

For the Cookie Mousse:

1. Prepare another batch of gelatin, sprinkling the powdered gelatin over the cold water, and allow to set. Once set, melt in the microwave for about 10 seconds.
2. Prepare the second batch of whipped cream as instructed above. Place the mixing bowl and whisk it in the freezer for 5-10 minutes.
3. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
4. Slowly add the powdered sugar and gelatin and continue beating on high speed until stiff peaks form.
5. Fold the crushed cookies into the whipped cream and spread over the layer of chocolate mousse.
   Cover with aluminum foil and refrigerate for 3-4 hours to allow the layers to set.

For the Topping:

1. Prior to serving, prepare another batch of whipped cream as instructed above.
2. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
3. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
4. Pipe the borders of the cake with whipped cream using a large open star tip.
5. Garnish with additional crushed cookies.