Olive Garden Raspberry Mousse Cheesecake

DIRECTIONS

• FILLING-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.
• Micro on HIGH for 30 seconds or until gelatin is completely dissolved.
• (Or heat on stove with 1 additional T of water.) Combine gelatin with preserves.
• Chill 10 minutes.
• CREAM-Whip cream until soft peaks form.
• Add 2 T 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 dollop of reserved whipped cream.