Raspberry Cheesecake Pie

Directions

1. 1
   In a large mixing bowl,beat the cream cheese, sugar and vanilla until smooth.
2. 2
   Add eggs;beat on low speed just until combined.
3. 3
   Pour into crust.
4. 4
   Bake at 325 degrees for 25-30 minutes or until the center is almost set.
5. 5
   Cool on a wire rack for 1 hour.
6. 6
   Refrigerate overnight.
7. 7
   In a small saucepan,sprinkle gelatin over cold water; let stand for 1 minute.
8. 8
   Cook over low heat,stirring until gelatin is completely dissolved.
9. 9
   Stir in jam.
10. 10
    Refrigerate for 10 minutes.
11. 11
    In a small mixing bowl,beat crean until it begins to thicken.
12. 12
    Add powdered sugar;beat until stiff peaks form.
13. 13
    Remove 1/2 cup for garnish;cover and refrigerate.
14. 14
    Gently stir 3/4 cup whipped cream into raspberry mixture just until blended.
15. 15
    Fold in the remaining whipping cream;spread over cheesecake.
16. 16
    Refrigerate for at least 1 hour.
17. 17
    Garnish with reserved whipped cream.