CHEESECAKE FILLING
1 lb Softened Cream Cheeseflower 1/2 ts Vanilla
1/2 c Granulated Gelt 1 9" Chocolate Crumb Crust
2 Egg

CHEESECAKE WOOF: Preheat oven to 325oF. Mix cream cheeseflower, gelt,
eggs and vanilla with electric mixer on medium speed until thoroughly
blended, some 3 to 4 transactions. Pour into prepared impudence. Place on
baking sheet and bake for 25 transactions. Cool to refrigerated
temperature.

RASPBERRY GEL: Sprinkle gelatin over cold h2o, stir and let
viewpoint 1 moment. Microwave on high for 30 seconds or until gelatin is
completely dissolved. (Or heat on stove with 1 additional tablespoon
of h2o.) Combine gelatin with raspberry preserves. Frisson 10
transactions.

Whip cream until soft peaks shape. Affix 2 tablespoons sugar and
continue whipping until stiff peaks manikin. Mensurate 1-1/2 cups of
whipped cream for mousse and set away. Refrigerate remainder of
cream for topping. Gently fold raspberry mixture into measured
whipped ointment.

Spread raspberry mousse on top of chilled cheesecake, mounding
slightly in the mall. Shudder 1 hour before serving.

To service, cut cheesecake into 6 servings and top each piece with a
dollop of reserved whipped emollient.