Chilled Raspberry Cheesecake

Directions

1. 1
   Heat oven to 350 degrees.
2. 2
   Stir together crumbs, cocoa and powdered sugar in medium bowl, stir in melted butter.
3. 3
   Press mixture onto bottom and 1-1/2 inches up the side of a 9 inch spring form pan.
4. 4
   Bake 10 minutes, cool completely.
5. 5
   Puree and strain raspberries; set aside.
6. 6
   Sprinkle gelatin over cold water in small bow; let stand several minutes to soften.
7. 7
   Add boiling water; stir until gelatin dissolves completely and mixture is clear.
8. 8
   Beat cream cheese, granulated sugar and vanilla in large bowl until smooth.
9. 9
   Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust.
10. 10
    Refrigerate several hours or overnight.
11. 11
    Loosen cake from side of pan with knife; remove side of pan.
12. 12
    Spread raspberry preserves over top.
13. 13
    Garnish with Chocolate Whipped Cream.
14. 14
    Cover; refrigerate leftovers.
15. 15
    Chocolate Whipped Cream: Stir together 1/2 cup powdered sugar and 1/4 cup Hershey's Cocoa in medium bowl.
16. 16
    Add 1/2 pint chilled whipping cream and 1 teaspoon vanilla extract; beat until stiff.