Raspberry Mousse Cheesecake
Heavy whipping cream
9" chocolate crumb crust,
FILLING-Preheat oven to 325~. 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
MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro
on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on
stove with 1 additional tb of water.) Combine gelatin with preserves. Chill
10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and
continue whipping until stiff peaks form. Measure out 1-1/2 c 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 6 servings and top each
piece with a dloop of reserved whipped cream.