Chilled Raspberry Cheesecake

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 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 1/3 cup 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
• 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

Recipe

• 1 heat oven to 350 degrees.
• 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 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 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 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.