Raspberry Mousse Cheesecake

By JDARK

Ingredients

• Crust:
• 1 cup chocolate wafers
• 3 teaspoons butter
• Raspberry Mousse:
• 1-1/2 teaspoons gelatin
• 1-1/2 tablespoons cold water
• 1/2 cup raspberry preserves
• 2 tablespoons sugar
• 1 cup heavy whipping cream
• Filling:
• 16 ounces cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla

Preparation

Step 1

Crust:
1. Mix crumbs and butter together.
2. Press into bottom of a 9" springform pan.

Filling:
3. Preheat oven to 32 degrees F.
4. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes.
5. Pour into crust.
6. Place on baking sheet and bake for 25 minutes.
7. Cool to refrigerated temperature

Mousse:
8. Sprinkle gelatin over cold water, stir and let stand 1 minute.
9. Microwave on high for 30 seconds or until gelatin is completely dissolved.
10. Combine gelatin with preserves and chill 10 minutes.

Cream:
11. Whip cream until soft peaks form.
12. Add 2 tablespoons sugar and continue whipping until stiff peaks form.
13. Measure out 1-1/2 cups whipped cream for mousse and set aside.
14. Refrigerate remainder of cream for topping.
15. Gently fold raspberry mixture into whipped cream mixture.
16. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center.
17. Chill for 1 hour before serving.
18. Top with whipped cream and serve.