RECIPE: question about serving a dessert
I'm hoping someone here has some a good solution to my problem. I'm planning to make a dessert for a Christmas party and it calls for a crumb crust (toasted brown sugar, nuts, flour) as the bottom layer. This dessert is assembled in a cheesecake pan, not because it will be baked, but in order to mold the second and third layers, which are chocolate mousse and whipped cream.
So here's the problem. I don't want to serve the dessert in the cheesecake pan, but this isn't a dessert I can transfer to a more attractive serving dish because the crumb crust will fall apart. I thought of moving the bottom of the cheesecake pan with dessert intact onto the cake plate, but I think that looks strange and unattractive. So now I don't know what to do.