Raspberry Cheesecake Pie

• 2 (8 ounce) packages cream cheese, softened
• 12 cup sugar
• 12 teaspoon vanilla
• 2 eggs
• 1 chocolate crumb crust (8 or 9 inches)
• 1 12 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 12 cup seedless raspberry jam
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

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

cream cheese, sugar, vanilla, eggs, chocolate, unflavored gelatin, cold water, seedless raspberry jam, heavy whipping cream, powdered sugar

Taken from www.food.com/recipe/raspberry-cheesecake-pie-137215 (may not work)