In a large mixing bowl,beat the cream cheese, sugar and vanilla until smooth. Add eggs;beat on low speed just until combined. Pour into crust. Bake at 325 degrees for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
In a small saucepan,sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat,stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes.
In a small mixing bowl,beat crean until it begins to thicken. Add powdered sugar;beat until stiff peaks form. Remove 1/2 cup for garnish;cover and refrigerate. Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipping cream;spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	242.6 Kcal (1016 kJ)
Calories from fat	116.27 Kcal
		% Daily Value*
Total Fat	12.92g	20%
Cholesterol	79.16mg	26%
Sodium	113.68mg	5%
Potassium	174.02mg	4%
Total Carbs	29.1g	10%
Sugars	18.6g	74%
Dietary Fiber	0.34g	1%
Protein	3.04g	6%
Vitamin C	0.2mg	0%
Iron	0.3mg	1%
Calcium	30.7mg	3%

Amount Per 100 g
Calories	303.17 Kcal (1269 kJ)
Calories from fat	145.3 Kcal
		% Daily Value*
Total Fat	16.14g	20%
Cholesterol	98.93mg	26%
Sodium	142.06mg	5%
Potassium	217.47mg	4%
Total Carbs	36.37g	10%
Sugars	23.25g	74%
Dietary Fiber	0.42g	1%
Protein	3.8g	6%
Vitamin C	0.2mg	0%
Iron	0.3mg	1%
Calcium	38.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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