1. Make room in your freezer for the loaf pan.
2. Line loaf pan with plastic cling wrap, making sure that each side has a 5-inch overlap.

To Make the Jam Hearts:

1. Moisten small piece of paper towel with canola oil and rub insides of 3 different sized heart-shaped cookie cutters with oiled paper towel.
2. Arrange cookie cutters in loaf pan, on top of plastic cling wrap, as desired.
3. Measure 1/4 cup seedless raspberry jam into glass measuring cup and microwave for 10 to 15 seconds until melted; stir with spoon.
4. Carefully pour raspberry jam into cookie cutters, using fingers to hold cookie cutters in place (re-melt jam, if necessary).
5. Using moistened Q-tips, clean around outside of cookie cutters, removing any raspberry jam that may have leaked out through the bottom.
6. Place loaf pan in freezer and freeze for one hour.
7. Remove loaf pan from freezer and carefully lift heart-shaped cookie cutters from around jam, using fingers to gently coax them from the cookie cutter molds; return to freezer.

To Make the Ice Cream Layer:

1. Scoop 2 cups ice cream in mixing bowl and allow to soften at room temperature for a few minutes.
2. Add 1/4 cup of seedless raspberry jam and stir together with spoon until soft-serve consistency and lightly combined.
3. Remove loaf pan from freezer and scoop softened ice cream into pan, around and over jam hearts (try not to move hearts).
4. Gently smooth ice cream in all corners of loaf pan and return to freezer and freeze for 2 hours.

To Make Jam Layer:

1. Measure 1/4 cup of seedless raspberry jam and set aside (for cheesecake layer).
2. Spoon remaining jam into glass measuring cup and microwave for 1 minute until softened enough to pour easily.
3. Remove loaf pan from freezer and pour jam over ice cream layer, using back of spoon to smooth jam into all corners.
4. Return loaf pan to freezer and freeze 1 hour.

To Make Cheesecake Layer:

1. In large mixing bowl, using an electric mixer, cream together cream cheese, powdered sugar and remaining 1/4 cup of seedless raspberry jam until blended and smooth.
2. Add a few drops of pink gel food coloring and beat until blended.
3. Fold in Cool Whip, by hand using spoon, until blended.
4. Remove loaf pan from freezer and top jam with cheesecake mixture.
5. Cover top of cheesecake layer with overhanging plastic cling wrap and return loaf pan to freezer and freeze for 2 more hours.

When Ready to Serve:

1. Wash and dry fresh raspberries and fresh mint and set aside.
2. Find a tray or platter large enough to hold Sweetheart Raspberry Icebox Cheesecake.
3. Remove icebox cheesecake from freezer and undercover overlapping plastic cling wrap.
4. Center topside of tray or platter over icebox cheesecake and quickly invert tray or platter.
5. Remove loaf pan from icebox cheesecake, then remove plastic cling wrap from icebox cheesecake.
6. Place raspberries around bottom edge of icebox cheesecake and garnish with mint.
7. Serve immediately.