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Mousse:.
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Prepare mousse the day before.
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Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
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Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
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Cool for two minutes.
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In medium size mixing bowl, stir together sugar and cocoa.
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Add whipping cream and vanilla.
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With hand mixer, beat (medium speed) until stiff.
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Pour in gelatin mixture and beat until well blended.
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Cover and refrigerate.
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Thick Caramel Sauce:.
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Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
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When sugar starts to melt, stir constantly with a whisk.
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As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
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Continue to whisk briskly until the butter has melted, then remove from heat.
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Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
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Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
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Store in the refrigerator for up to 2 weeks.
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Crust:.
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Melt butter.
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Combine graham cracker crumbs, butter, sugar and nutmeg.
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Press into a 9 inch pie plate or 8 inch square cake pan.
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Chill in refrigerator 2 hours before filling.
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Filling:.
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Allow cream cheese to soften.
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Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
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Lightly toast pecans, stir into caramel and pour into bottom of crust.
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Gently spread cream cheese mix over the caramel.
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Gently spread mousse over cream cheese.
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Cover and refrigerate for 1 hour.
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Serve.
