In a stand mixer with a paddle attachment, mix cream cheese until light a fluffy.
Add powdered sugar. Mix until combined.
Add sour cream, heavy cream and vanilla extract. Mix until thick and creamy (5 minutes).
Layer cheesecake mixture on top of cooled crust. Using an offset spatula spread it into an even layer.
Place in the fridge for 2 hours.
Once cheesecake is set, add raspberry preserves. Put back in the fridge for 2 hours.