Instructions

1. Place unflavored gelatin and cold water in the bottom of a saucepan. Use a ratio of 1 teaspoon of gelatin per 1/4 cup of cold water. Let the two sit for about four to five minutes or until the gelatin is soft and has absorbed all of the water. Use an unflavored gelatin so that you don't take away the flavor of the whipped topping. If you want to add flavor, try a vanilla gelatin.

2. Heat the saucepan on the stove using low heat until the gelatin is dissolved and the mixture is clear. Don't bring it to a boil. Remove the saucepan from the heat and let it cool completely before using.

3. Use a chilled bowl and pour in your cold heavy whipping cream straight from the refrigerator. Use 1 1/2 cups of cream per 1/4 cup of water and 1 teaspoon of gelatin. Note that 1 cup of whipping cream yields 2 cups of whipped topping.

4. Whip the whipping cream using a hand mixer or wire whisk. Use wide strokes -- these allow more air into the heavy whipping cream and keep it fluffy. Switch the direction you whip every now and then to whip it faster.

5. Add in powdered sugar once you see soft peaks forming -- about 2 tablespoons per 1 cup of heavy whipping cream -- and slowly add the dissolved gelatin while continuing to mix. Continue whisking the mixture until you get soft, fluffy mounds in the cream.

6. Fill a piping bag complete with decorating tip with your stabilized whipped topping and use it to pipe decorations on your cheesecake. If you don't have a piping bag, fill a plastic storage bag with the topping and snip off a corner using a pair of scissors. Gently squeeze the whipped topping through the hole to decorate.

7. Store unused whipped topping in an airtight storage container in the refrigerator for a couple of days. Store the cheesecake in the refrigerator as well until serving.