Olive Garden Raspberry Mousse Cheesecake
1-1/2 teaspoons gelatin
1-1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons sugar
1 cup heavy whipping cream
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 chocolate wafer pie crust (9-in.)
Filling: Preheat oven to 325ºF. 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.
Mousse: 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 tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes.
Cream: Whip cream until soft peaks form. Add 2 tablespoons 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 6 servings and top each piece with a dollop of reserved whipped cream.