Espresso and Lime

Make the chocolate Oreo crust... (optional)
0 This crust can be baked or frozen, if you prefer to bake the crust, preheat your oven to 350 degrees
2 Pulse 26 oreos in a food processor until finely crushed
3 Add 5 tablespoons of melted butter and mix until combined 
4 Press the mixture into 8 or 9 inch pie dish or spring form pan
5 Bake the crust in a 350 degree oven for 10 minutes and allow to fully cool or freeze the crust for 15 minutes before adding the filling
Make the pumpkin mousse cheesecake filling...
7 In a large bowl, beat 1 1/4 cups of pumpkin purée with 8 ounces of softened cream cheese, 1 cup of confectioners sugar, 1/4 cup of brown sugar, a teaspoon of vanilla extract, 2 teaspoons of pumpkin spice, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of cloves and 1/4 teaspoon of salt with an electric hand mixer until creamy and then set aside
8 In a separate bowl, whip 1 1/4 cups of cold heavy cream until stiff peaks form
9 Gently combine the whipped heavy cream into the pumpkin mixture being careful not to deflate the air from the whipped heavy cream
10 Transfer the mixture into the cooled chocolate Oreo crust or a store-bought crust
11 Cover the pie and chill for at least 2 hours before serving (freeze for firmer texture)
12 Garnish with whipped cream and finely chopped chocolate