This is a fluffy, light and creamy Cheesecake Mousse pie with a hint of Amaretto Liqueur. I have made this dessert on many occasions and it has always been very well received. You can also add a dash of vanilla or almond flavoring to the graham cracker crust if you like.
* Substitution: omit the Amaretto liqueur and increase the water to ¾ cup and add ½ teaspoon each of almond and vanilla extract
Combine graham cracker crumbs with melted butter. Press into the bottom and ½” up the sides of a spring form pan. Chill. In a small saucepan, sprinkle gelatin over cold water and let stand 1 minute. Add amaretto and stir over low heat until completely dissolved; set aside.
In a large bowl. Beat cream cheese and sugar with electric mixer while gradually adding the evaporated milk and lemon juice. Beat at medium-high speed until mixture is very fluffy, about 2 -3 minutes. Gradually beat in the amaretto/gelatin mixture until thoroughly blended. Fold in whipped cream. Pour into crust. Chill 8 hours or overnight.
Garnish with Chocolate Sauce and berries or alternately with sliced strawberries and chopped pistachios around the base with a fanned strawberry and mint leaves on top. You can also make a simple strawberry sauce to drizzle over the plate or spoon on top when serving.
Cook the strawberries in the water and sugar. As the mixture cooks, mash the strawberries, the mixture will bubble, stir constantly. The sauce will reduce in volume and become syrupy. The sauce can be served as is with the strawberry meat or if you like, you can strain out the strawberries using only the syrup to garnish and serve with the cheesecake.