FILLING-Preheat oven to 325~. 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 tb of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-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 dloop of reserved whipped cream. Source: The Olive Garden. Recipe By :
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|Serving Size: 1 Serving (1449g)|
|Recipe Makes: 6|
|Calories from Fat: 4000 (82%)|
|Amt Per Serving||% DV|
|Total Fat 444.5g||593 %|
|Saturated Fat 246.6g||1233 %|
|Monounsaturated Fat 116.4g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 1737.4mg||535 %|
|Sodium 4187.1mg||144 %|
|Potassium 1888.1mg||50 %|
|Total Carbohydrate 147.4g||43 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 146.3g|
|Protein 86.1g||123 %|
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Calories per serving: 4850
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