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Olive Garden Raspberry Mousse Cheesecake


1 1/2 tsp. Gelatin
1 1/2tbsp. Cold water
1/2 cup raspberry preserves
2 tbsp. Sugar
1 cup heavy whipping cream
1 lb. Softened cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. Vanilla
1 9" chocolate crumb crust (prepared)


Filling; preheat an oven to 325. Mix cream cheese, sugar, eggs, and vanilla with an electric mixer on med. Until thoroughly blended, about 3-4 min. Pour into prepared crust. Place on baking sheet and bake for 25 min. Cool to refrigerated temperature. Mousse; Sprinkle the gelatin over cold water, stir and let stand one min., put gelatin mixture in a microwave on high for 30 sec, or until the gelatin is completely dissolved. Combine the gelatin with preserves. Chill 10 min. Cream whip cream until soft peaks form. Add 2 tbsp. Sugar and cream until stiff peaks form. Measure out 1 P cups whipped cream for mousse, and set aside.

Put the remainder in the refrigerator, and serve as topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill one hour before serving.

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