Olive Garden Raspberry Mousse Cheesecake

This is a copycat recipe.

Filling-preheat oven to 325 degrees.

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.

Combine gelatin with preserves.

Chill 10 minutes.

Cream-whip cream until soft peaks form.

Add 2 t 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.

gelatin, cold water, raspberry preserves, sugar, heavy whipping cream, cream cheese, eggs, vanilla, chocolate crumb crusts