[ Preparation ]
Allow the cream cheese to reach room temperature before using it.
Soak the gelatin in water, making sure to add the water to the container before the gelatin to prevent lumps.
Boil plenty of water, this will be used for the meringue later.
Place the marmalade jam into a piping bag.

[ Making the mousse ]
Put cream cheese in a large bowl and smooth with a spatula. Add granulated sugar and mix well. Mix until there is no coarseness of the sugar.
Add vanilla bean paste and mix well.

Whisk the heavy cream. Place the bowl with the cream in ice water and use an electric hand mixer to beat until heavy. Add to the cream cheese mixture in 3 batches, stir well with a spatula the first time, and fold in the second and third batches.

Make the Swiss meringue. Break the egg whites into a large clean bowl and add the granulated sugar. Use a whisk to beat lightly.

With stirring, warm the egg whites to 50°C (122°F) in a double boiler.
Once heated, remove the bowl from the water bath and beat on high speed until stiff peaks form.

Dissolve the gelatin in a microwave for 5 to 10 seconds at 600W. Be cautious not to boil the gelatin.
Once dissolved, add it to the meringue, and mix well on low speed.
Note that after the gelatin is added, the meringue will become softer, but there is no need to beat it further.

Add the meringue to the cream cheese mixture in 2 batches, and fold gently each time. Fold until the mixture is evenly combined.

Put half of the cheesecake mixture into a piping bag and fill each glass with the mixture. Pipe the marmalade jam around the edges. Put the remaining cheesecake mixture into the piping bag and squeeze it over the marmalade jam to fill the glass.
Chill in the refrigerator for at least 3 hours to set.