The Inspiration Behind Lemon Cheesecake Mousse

Ingredients:
Crust:
3/4 cup crushed graham crackers (6 full sheets)
2 Tbsp (26g) granulated sugar
3 Tbsp (42g) salted butter, melted
Mousse:

2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1 1/2 tsp unflavored gelatin powder
1 1/2 cups (355ml) heavy cream
1 cup (110g) powdered sugar, divided
Yellow food coloring (optional)
12 oz (340g) cream cheese, softened
1 (10 oz) jar lemon curd (tested with Dickenson’s)
Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)

Instructions:

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