Begin by making white chocolate mousse base, it needs several hours to get cold in the refrigerator
Have chopped white chocolate in a large bowl. Heat the 2 1/2 cups cream until hot but not boiling in the microwave or on stove top. Pour over white chocolate, let sit 1 minute then stir until smooth. Cool to room temperare then cover and refrigerate until very cols, 2 hours or more
Make fudge brownie crust
Spray a 9 inch springform pan with bakers spray. Preheat oven to 350
Melt butter and chocolate in the microwave and stir until smooth. Cool to room temperature
Beat sugar and eggs until combined
Add cooled chocolate, vanilla and salt and stir in just until combined
Stir in flour just until combined
Pour into prepared springform pan
Place pan on foil lined baking sheet. Bake 18 to 20 minutes until toothpick comes out with a few moist crumbs. Cool completely before filling
Make White Chocolate Mousse Cheesecake
Beat cold white chocolate mixture until fluffy.
In another bowl beat cram cheese until smooth
Beat in sugar,salt and vanilla into cream cheese until smooth
Fold white chocolate mixture ino cream cheese in 3 additions until well combined
Pile onto brownie crust smooth top and refrigerate at least 8 hours or overnight
Realease sides of springform pan
Garnish by drizzling with the melted semi sweet chocolate and melted white chocolate.
Serve with fresh fruit and whipped cream
