Ingredients:
* 1-1/2 cups (about 45 wafers) vanilla wafer crumbs, crushed
* 1/3 cup HERSHEY'S Cocoa
* 1/3 cup powdered sugar
* 1/3 cup butter or margarine, melted
* 1 package (10 oz.) frozen raspberries, thawed
* 1 envelope unflavored gelatin
* 1/2 cup cold water
* 1/2 cup boiling water
* 2 packages (8 oz. each) cream cheese, softened
* 1/2 cup granulated sugar
* 1 teaspoon vanilla extract
* 3 tablespoons seedless red raspberry preserves
* CHOCOLATE WHIPPED CREAM(recipe follows)
* Fresh raspberries
* Mint leaves(optional)
Directions:
1. Heat oven to 350°F.
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 side of 9-inch springform pan. Bake 10 minutes; cool completely.
3. Puree and strain raspberries; set aside. Sprinkle gelatin over cold wate in small bowlr; let stand several minutes to soften. Add boiling water; stir until gelatin dissolves completely and mixture is clear.
4. Beat cream cheese, granulated sugar and vanilla in large bowl until smooth. Gradually add raspberry puree and gelatin mixture, mixing thoroughly; pour into prepared crust. Refrigerate several hours or overnight. Using knife, loosen cake from side of pan; remove side of pan. Spread raspberry preserves over top. Garnish with CHOCOLATE WHIPPED CREAM, raspberries and mint, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CHOCOLATE WHIPPED CREAM: Combine 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl. Add 1 cup (1/2 pt) cold whipping cream and 1 teaspoon vanilla extract; beat until stiff.
