Chilled Raspberry Cheesecake

Ingredients

• 1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
• 1/3 cup hershey's cocoa (I used store brand and it worked just fine)
• 1/3 cup powdered sugar
• 1/3 cup butter or margarine, melted
• 1 (10 ounce) package frozen raspberries, thawed (I forgot to thaw mine and they worked just fine)
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/2 cup cold water
• 1/2 cup boiling water
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 tablespoons seedless red raspberry preserves

topping

• chocolate whipped cream (recipe follows)
• 1/2 cup powdered sugar
• 1/4 cup hershey's cocoa
• 1/2 pint chilled whipping cream
• 1 teaspoon vanilla extract

Directions

1. 1

   Heat oven to 350 degrees.

2. 2

   Stir together crumbs, cocoa and powdered sugar in medium bowl, stir in melted butter. Press mixture onto bottom and 1-1/2 inches up the side of a 9 inch spring form pan. Bake 10 minutes, cool completely.

3. 3

   Puree and strain raspberries; set aside. Sprinkle gelatin over cold water in small bow; let stand several minutes to soften. Add boiling water; stir until gelatin dissolves completely and mixture is clear. Beat cream cheese, granulated sugar and vanilla in large bowl until smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust.

4. 4

   Refrigerate several hours or overnight. Loosen cake from side of pan with knife; remove side of pan. Spread raspberry preserves over top. Garnish with Chocolate Whipped Cream. Cover; refrigerate leftovers.

5. 5

   Chocolate Whipped Cream: Stir together 1/2 cup powdered sugar and 1/4 cup Hershey's Cocoa in medium bowl. Add 1/2 pint chilled whipping cream and 1 teaspoon vanilla extract; beat until stiff.