Serves 6
Raspberry Mousse:
1 1/2 tsp. gelatin
1 1/2 Tbsp. cold water
1/2 cup raspberry preserves
2 Tbsp. sugar
1 cup heavy whipping cream
Cheesecake Filling:
1 lb. cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 tsp. vanilla
9 inch chocolate crumb crust, prepared
FILLING: Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium speed until thoroughly blended, about 3 - 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.
RASPBERRY 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 Tbsp. of watter.) Combine gelatin with raspberry preserves. Chill 10 minutes.
Whip cream until soft peaks form. Add 2 Tbsp sugar and continue whipping until stiff peaks form. Measure out 1 1/2 cups 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.