Instructions: To make the raspberry puree, use a blender or a food processor and combine raspberries, lemon juice and sugar. If it is too tart add sugar to taste and set aside. To make the cheesecake mousse, beat the heavy whipping cream until it begins to thicken. Add 1/4 cup of powdered sugar and beat until stiff peaks form and set aside. In a separate bowl, beat the cream cheese until smooth. Then, add the vanilla and remaining 1/2 cup of powdered sugar. Add the raspberry puree and beat until smooth. Gently fold the cream cheese mixture into the whipped cream mixture. Using a pastry bag, place mousse into dessert glasses and top with a raspberry. Chill until ready to serve.