Olive Garden Raspberry Mousse Cheesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 teaspoons gelatin
• 1 1/2 tablespoons cold water
• 1/2 cup raspberry preserves
• 2 tablespoons sugar
• 1 cup heavy whipping cream
• 1 lb cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 (9 inch) chocolate crumb crusts, prepared

Recipe

• 1 filling-preheat oven to 325 degrees.
• 2 mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes.
• 3 pour into prepared crust.
• 4 place on baking sheet and bake for 25 minutes.
• 5 cool to refrigerated temperature.
• 6 mousse-sprinkle gelatin over cold water, stir and let stand 1 minute.
• 7 micro on high for 30 seconds or until gelatin is completely dissolved.
• 8 (or heat on stove with 1 additional t of water.) combine gelatin with preserves.
• 9 chill 10 minutes.
• 10 cream-whip cream until soft peaks form.
• 11 add 2 t sugar and continue whipping until stiff peaks form.
• 12 measure out 1-1/2 c of whipped cream for mousse and set aside.
• 13 refrigerate remainder of cream for topping.
• 14 gently fold raspberry mixture into measured whipped cream.
• 15 spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center.
• 16 chill 1 hour before serving.
• 17 to serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.