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Amaretto Mousse Cheesecake



2 c Graham cracker crumbs
1/2 c Butter or margarine, melted
1 Envelope unflavored Gelatin
1/2 c Cold Water*
3 pk (8 oz each) cream cheese, softened
1 1/4 c Sugar
1 cn (5 oz) evaporated milk
1 ts Lemon juice
1/3 c Amaretto liqueur
1 ts Vanilla extract
3/4 c Whipping or heavy cream, whipped


Combine graham cracker crumbs with butter. Press onto bottom and up sides of 9-inch springform pan; chill. In small saucepan sprinkle gelatin over cold water. Let stand 1 minute. Stir over low heat till completely dissolved, about 3 minutes; set aside. In large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2 minutes. Gradually add evaporated milk and lemon; beat at medium-high speed till mixture is very fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and vanilla thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight. Garnish with chocolate sauce and berries. *Substitution; Omit amaretto liqueur. Increase water to 3/4 cup, add 1/2 teaspoon almond extract with vanilla.
Gradually add evaporated milk and lemon juice; beat at medium-high speed till mixture is very fluffy, about 2 minute. Gradually beat in gelatin gelatin mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight. Garnish with chocolate sauce and berries.













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