Raspberry Mousse Cheesecake

Crust:

1 1/4 C. chocolate wafer cookie crumbs

1/4 C. sugar

1/4 C. melted butter

Mix crust ingredients and pat into a 9 inch springform pan. Bake 10 minutes at 350�F.

Filling:

1 lb. cream cheese

1/2 C. sugar

2 eggs

1/2 t. vanilla

Preheat oven to 325�F. In a mixing bowl, beat cream cheese with sugar until light and fluffy. Add eggs and vanilla and blend well. Pour filling into prepared crust.

Bake for 30 minutes. Cool and refrigerate. Cheesecake should be cold before you add the mousse topping.

Mousse:

1 1/2 t. unflavored gelatin

1 1/2 T. water

1/2 C. raspberry preserves

2 T. sugar

1 C. heavy cream whipped stiff

Sprinkle gelatin over water stir and let stand 1 minute. Microwave for 20 seconds or until gelatin is dissolved. Do not get it too hot. Combine gelatin with preserves. Chill 10 minutes.

Whip cream until soft peaks form, add sugar. Add 1 1/2 C. of the whipped cream to the raspberry mixture. Gently fold it in. Refrigerate remaining whip cream for topping. Spread the raspberry mousse on top of the cheesecake. Chill for at least 1 hour. Top with reserved whip cream, at serving time.