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Raspberry Mousse Cheesecake

1 1/2 tsp. gelatin
1 1/2 Tbsp. cold water
1/2 C. raspberry preserves
2 Tbsp. sugar
1 C. heavy whipping cream

1 lb. cream cheese, softened
1/2 C. sugar
2 eggs
1/2 tsp. vanilla
1 9" chocolate crumb crust, prepared

Preheat oven to 325F. 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.

SSE-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 tb of water.) Combine gelatin
with preserves. Chill 10 minutes.

Whip cream until soft peaks form. Add 2 tb 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.


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