---------- Recipe via Meal-Master (tm) v8.05
       Title: Mexican-Chocolate and Mascarpone Cheesecake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
       2 oz Mexican chocolate
       2 oz Semi-sweet chocolate
      10    Double graham crackers
       1 c  Toasted whole almonds
       2 ts Ground cinnamon
       3 tb Brown sugar
     1/4 c  Unsalted butter
       1 tb Gelatin
     1/4 c  Cold water
   1 1/2 lb Mascarpone cheese
   1 1/2 lb Cream cheese
            Three 8 oz packages;
       1 c  Sugar
       2 tb Lemon juice
       2 tb Vanilla extract
   1 1/2 c  Cream
       Crust: Preheat oven to 400 degrees. Chop Mexican and
   semi-sweet chocolates. In food processor, place chopped
   chocolates, graham crackers and pecans. Process until fine
   crumbs. Pour crumb mixture into springform pan and add
   melted butter, cinnamon and brown sugar. Mix together in
   pan. Press crumb mixture over bottom and up sides of pan.
   Bake 10 minutes. Cool. Set aside.
       Filling: Dissolve gelatin in water. Set aside to soften
   for 5 minutes. Beat mascarpone and cream cheese on high
   speed with electric mixer until fluffy. Slowly pour in
   sugar while continuing to beat. Beat in lemon juice and
   vanilla on medium speed. Quickly fold gelatin mixture into
   cheese mixture. Whip cream to stiff peaks. Fold a scoop of
   whipped cream into cheese mixture. Then fold in remaining
   whipped cream. Pour into cooled crust. Cover with plastic
   wrap. Chill 4 hours. Cut into wedges.