I Really Just Wanted that Cheesecake!!!

Today I was able to go to the Olive Garden with one of my (partners in crime) co-worker. I was given the task to choose the location, and sadly enough the only thing I could think of was how I really just wanted the Raspberry Cheesecake. Of course I had to choose a meal...but I almost didn't have room for my beloved Cheesecake...(Yum). I did however manage, but suffered from over stuffage. Since there are wheels on the chairs my co-worker offered to push me all the way out to the front door as long as I yelled "Wwwwwwwwwweeeeeeeeeeeee"...although I wanted to it never did happen. I had once did it at a neighborhood Walmart and almost got kicked out. Worth it...but to be over stuffed and run away quickly, it wasn't an option. Anyways I thought I would share my love for this by sharing a recipe that I found online to make it.

P.S. BTW I should mention that I have never made this...but I could! :)

*  Exported from MasterCook  *
  
Olive Garden Raspberry Mousse Cheesecake
Recipe By : 
Serving Size : 6    
Preparation Time :0:00
Categories: Cheesecakes
Amount Measure
Ingredient --Preparation Method
 ---------------------------------------------------------WALDINE VAN GEFFEN VGHC42A-----
RASPBERRY MOUSSE
    1 1/2 teaspoons     Gelatin
    1 1/2 tablespoons   Cold water
        1/2 cup           Raspberry preserves
    2     tablespoons   Sugar
    1     cup           Heavy whipping cream
                         FILLING
    1     pound         Cream cheese --softened
      1/2 cup           Sugar
    2                        Eggs
      1/2 teaspoon   Vanilla
    1     9″            chocolate crumb crust -- prepared
 
FILLING-Preheat oven to 325. Mix cream cheese, sugar, eggs and vanilla with electric mixer
on medium until thoroughlyblended, 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.