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1
Preheat the oven to 350F.
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Generously butter the bottom and sides of a 9-inch springform pan.
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Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
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Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
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Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times.
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Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
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Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla.
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Blend in the eggs, one at a time, beating well after adding each one.
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Beat in the cream just until completely blended.
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Be careful not to overmix!
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Gently spoon the batter into the prepared pan.
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12
Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.
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Bake until the edges are light golden brown and the top of the cake is slightly golden tan, about 1 1/4 hours.
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Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-dont move it).
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Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until cold and set, about 4 hours.
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Meanwhile, make the chocolate mousse.
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Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until thickened.
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Cook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until completely melted.
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Set aside to cool.
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Melt the chocolate and let cool.
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In a large bowl, whip the cream with the mixer on high until soft peaks form.
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While the mixer is still running, add the sugar and vanilla.
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Blend in the cooled melted chocolate until the white streaks disappear and the cream begins to form peaks in the bowl.
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Now beat in the dissolved gelatin all at once.
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Watch carefully and do not over beat at this stage (the cream might curdle if you do).
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Stop the mixer when stiff peaks form.
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Refrigerate until ready to use.
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Remove the cake from the refrigerator, leaving it in the pan.
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Spoon the mousse on top of the cake (it will come up almost to the top of the pan) and spread it out to the edges with a metal spatula.
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Cover with plastic wrap.
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31
Freeze the cake until the mousse is firm and completely cold, preferably overnight or for at least 4 hours.
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32
To decorate, make the chocolate ganache and place in the freezer until chilled and thickened, about 15 minutes.
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Remove the cake from the freezer and let it stand at room temperature about 5 minutes.
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Release and remove the sides of the springform, leaving the cake on the bottom of the pan.
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Place on a cake plate (use one that can go into the freezer).
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Warm a metal icing spatula by holding it under hot running water.
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Dry it on paper towels.
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Frost the top of the cake with the ganache, smoothing it out with the spatula.
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With a small spoon, make some drips of ganache on the sides.
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Sprinkle the chocolate chips in a 2-inch border around the top edge of the cake and mound up a few chips in the center.
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Return to the freezer (dont cover) until the ganache is set and cold, about another hour.
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Keep the cake in the freezer until 2 hours before youre planning to serve it, then transfer it to the refrigerator to thaw, so you can slice it easily.
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For a special Juniors touch, spoon some marshmallow fluff on top, leaving some of the chocolate mousse peeking through.
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Slice with a sharp straight-edge knife, not a serrated one.
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Cover any leftover cake and refrigerate.
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46
Do not refreeze.
