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Amaretto Mousse Cheesecake

2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 envelope Knox Unflavored Gelatine
1/2 cup cold water
3 packages (8 oz. each) cream cheese, softened
1 1/4 cups sugar
1 can (5 oz.) evaporated milk (not condensed)
1 teaspoon lemon juice
1/3 cup Amaretto liqueur
1 teaspoon vanilla extract
3/4 cup 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 gelatine over cold water, let stand 1
minute. Stir over low heat until completely dissolved, about 3
minutes, set aside. In large bowl of electric mixer, beat cream
cheese with sugar until fluffy, about 2 minutes. Gradually add
evaporated milk and lemon juice, beat at medium-high speed until
mixture is very fluffy, about 2 minutes. Gradually beat in gelatine
mixture, liqueur and vanilla until thoroughly blended. Fold in
whipped cream. Pour into crust, chill 8 hour or overnight. Garnish
with chocolate sauce or chocolate curls. 12 servings

Variation: Omit Amaretto liqueur. Increase water to 3/4 cup and
add 1 teaspoon almond extract with vanilla

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