Crust:
      2 oz Mexican chocolate
      2 oz Semi-sweet chocolate
     10    Double graham crackers
      1 c  Toasted whole almonds
      2 ts Ground cinnamon
      3 tb Brown sugar
    1/4 c  Unsalted butter
           Filling:
      1 tb Gelatin
    1/4 c  Cold water
  1 1/2 lb Mascarpone cheese
  1 1/2 lb Cream cheese
           Three 8 oz packages;
           -softened
      1 c  Sugar
      2 tb Lemon juice
      2 tb Vanilla extract
  1 1/2 c  Cream
      Crust: Preheat oven to 400 degrees. Chop Mexican and
  semi-sweet chocolates. In food processor, place chopped
  chocolates, graham crackers and pecans. Process until fine
  crumbs. Pour crumb mixture into springform pan and add
  melted butter, cinnamon and brown sugar. Mix together in
  pan. Press crumb mixture over bottom and up sides of pan.
  Bake 10 minutes. Cool. Set aside.
      Filling: Dissolve gelatin in water. Set aside to soften
  for 5 minutes. Beat mascarpone and cream cheese on high
  speed with electric mixer until fluffy. Slowly pour in
  sugar while continuing to beat. Beat in lemon juice and
  vanilla on medium speed. Quickly fold gelatin mixture into
  cheese mixture. Whip cream to stiff peaks. Fold a scoop of
  whipped cream into cheese mixture. Then fold in remaining
  whipped cream. Pour into cooled crust. Cover with plastic
  wrap. Chill 4 hours. Cut into wedges.
     DESSERT SHOW  SHOW#DS3220
-----