White Chocolate & Raspberry Mousse Cake

Preheat oven to 325°F. Butter a 9-inch springform pan with 2-inch-high sides. Mix cookie crumbs with melted butter. Press mixture evenly over bottom and 1 inch up sides of prepared pan. Bake for 6 minutes. Cool on rack.

Bring 2 cups of whipping cream to a medium boil in a heavy saucepan. Reduce heat to low. Add white chocolate and stir until smooth. Pour white chocolate mixture into a large bowl; mix in crème de cacao liqueur and vanilla extract. Cool the mixture completely.

Bring sugar and 1/4 cup water to a boil in a heavy small saucepan over medium heat, stirring until sugar dissolves. Boil until syrup reaches 238°F, about 5 minutes.

Meanwhile, beat 4 egg whites in a large bowl until soft peaks form. Gradually beat boiling syrup into egg whites. Continue beating until stiff peaks form and meringue is cool.

Fold egg whites into white chocolate mixture in 2 additions. Beat 1½ cups chilled whipping cream in a large bowl to soft peaks. Fold whipped cream into white chocolate mixture.

Pour mousse into prepared crust. Cover cake tightly and freeze until firm, at least 5 hours.

Remove cake from freezer. Using a small sharp knife, cut around sides of springform pan to loosen cake. Release pan sides. Cover top of cake with raspberries, pressing to adhere. Cut cake into slices and serve.