1 prepared graham cracker pie crust (you can also use chocolate!)
1 lb cream cheese, softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
1-1/2 tsp gelatin (Plain or Raspberry flavored)
1-1/2 Tbsp cold water
1/2 cup raspberry preserves
2 Tbsp granulated sugar
1 cup heavy whipping cream
Preheat oven to 325 degrees.
For the Filling:
Cream the cream cheese, sugar, eggs and vanilla extract until thoroughly blended.
Pour into the prepared crust.
Place on a baking sheet and bake for 25 minutes.
Cool and put in fridge to cool completely.
For the Mousse:
Sprinkle gelatin over cold water, stir and let sit one minute.
Microwave on high for 30 seconds or until gelatin is completely dissolved..
Combine gelatin with preserves.
Chill 10 minutes.
Whip cream until soft peaks form.
Add 2 Tbsp of 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.
To serve, cut cheesecake into desired servings and top each piece with a dollop of reserved whipped cream.