Raspberry Mousse Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 cup raspberry jam
2 cups frozen whipped topping, thawed
1 (9 inch) graham cracker crust
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light
Pour batter into graham cracker pie crust. Bake in the preheated oven for 25
minutes. Allow to cool completely.
For the topping: In a medium bowl, fold the raspberry jam into the whipped
topping. Spread over top of cooled cheesecake and refrigerate for approximately