Firstly we have to make a base:-for this crush oreo biscuits by putting them in a ziplock bag and rolling on with the help of a rolling pin then transfer the biscuit crush from ziplock bag to a container and mix soft butter, almond powder,salt, vanilla extract and little bit of milk to combine all the ingredients well and make a soft dough like consistency
Make a ball of the dough and roll it on a butter paper with the help of a rolling pin about 1/2 inch thick..cut roundles with a round cookie cutter or a small cake mould..keep it in fridge for about one hour to set
For mousse mix cream cheese and add powder sugar then add plain yogurt, cocoa powder, vanilla essence and whipped cream and give a good mix
Soak raspberry jelly powder in 2-3 spoons of hot water for about 10 minutes then add in cream cheese mixture and stir nicely
Set cling wrap in glass bowls, pour the cream cheese mousse and keep in refrigerator overnight
Make 1 inch thick vanilla cake and cut in same round shape as we have cut biscuit base
For ganache cut the dark chocolate in small pieces,add cream and microwave 30 seconds,stir and repeat the process till chocolate melts completely add butter and mix it nicely to get smooth, silky pouring texture..let it to cool at the temperature of 30°c
Keep the mousse out of refrigerator, with grate attention remove the cling wrap and set on a wire rack and pour the chocolate ganache over it..let it to drizzle the excess ganache
Assembling first place biscuit base then vanilla cake roundle then care fully place cream cheese mousse dome covered with chocolate ganache
Finally set an oreo biscuit and a colorfull chocolate candy ball on top
Stick few colored sprinklers at the side of the mousse dome
Your cream cheese mousse dome cake is now done..keep in fridge for at least one hour to set then serve
