Greek Yogurt Mousse Cheesecake

1. Pan Prep

Lightly grease an 8x4-inch nonreactive aluminum pan with cooking spray.

2. Making the Crust

Combine cookie crumbs, melted butter, and salt in the pan. Mix until well combined. Press into an even layer along the bottom of the pan.

3. Preparing Filling Base

In a small bowl, whisk gelatin, water, and vanilla until well combined. In a stand mixer with a whisk attachment, whip Greek yogurt and cream to medium-stiff peaks, about 5 minutes. Chill until needed.

4. Meringue Magic

Cook egg whites, sugar, and salt over a water bath until 175°F. Whip in stand mixer until glossy and stiff, yet warm, about 4 minutes.

5. Gelatin & Meringue

Melt prepared gelatin in microwave or water bath until liquified and warm. Whisk gelatin into 1/3 of the warm meringue, then incorporate the rest.

6. Combining and Setting

Fold in whipped yogurt into the meringue mixture in 2 or 3 additions. Pour into pan, smooth top, and chill at least 6 hours until set.

7. Unmolding

Use a thin knife to loosen the cheesecake, then transfer to a serving plate.

8. Serving

Garnish with your choice of toppings. For clean slices, use a hot, wet knife, cleaning between cuts.