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1
For the Crust:.
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2
Set oven rack in the middle of the oven and preheat oven to 400 degrees F.
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3
Chop chocolate and drop through feed tube of a running food processor or blender.
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4
Add graham crackers and pecans and process until they are fine crumbs.
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5
Pour crumbs into a 10- or 12-inch diameter springform pan.
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6
Stir in cinnamon and brown sugar.
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7
Add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together.
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8
Use your knuckles to press up the sides, then press over bottom of pan.
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9
Bake 10 minutes.
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10
Cool.
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11
For the Filling:.
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12
Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes.
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13
To keep gelatine liquefied, set bowl in a larger bowl of hot water.
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14
Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy.
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15
Gradually pour in sugar while continuing to beat.
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16
At medium speed, beat in lemon juice and vanilla extract.
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17
Remove bowl from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.
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18
In a cold bowl and with cold beaters, whip cream to stiff peaks.
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19
Fold a scoop of cream into the mascarpone mixture to lighten it and make it easier to blend with the cream.
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20
Then fold remaining cream into the cheese base.
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21
Pour into cooled crust.
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22
Cover well with plastic wrap and chill at least 4 hours.
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23
Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the cake.
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24
Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.
