Prep time: 10 minutes
Cook time: 25 minutes
RASPBERRY MOUSSE: 1 and 1/2 teaspoons plain powdered gelatin 1 and 1/2 tablespoons cold water 1/2 cup raspberry preserves 2 tablespoons sugar 1 cup heavy whipping cream FILLING: 1 pound softened cream cheese 1/2 cup sugar 2 eggs 1/2 teaspoon Vanilla 1 9" prepared chocolate crumb crust
Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Microwave on HIGH for 30 seconds or until gelatin is completely dissolved (or heat on stove with 1 additional tablespoon of water). Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tablespoons of sugar and continue whipping until stiff peaks form. Measure out 1 and 1/2 cup of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 16 servings and top each piece with a dollop of reserved whipped cream.