Recipe - Chilled Raspberry Cheesecake

1 One half cup Vanilla wafer crumbs (about
45 wafers); crushed
1/3 cup Hershey's cocoa
1/3 cup Powdered sugar
1/3 cup Butter; melted
1 pack (10oz) frozen raspberries;
thawed
1 Envelope unflavored gelatin
One half cup Cold water
One half cup Boiling water
2 pack (8oz) cream cheese;
softened
One half cup Granulated sugar
1 teaspoon Vanilla extract
3 tablespoon Seedless red raspberry
preserves

CHOCOLATE WHIPPED CREAM
One half cup Powdered sugar
One fourth cup Hershey's cocoa
1 cup Cold whipping cream
1 teaspoon Vanilla extract

From: AMYFZR@aol.com

Date: Mon, 13 May 1996 18:48:57 0400

Recipe by: Great American Favorite Brand Name Cookbook

Heat oven to 350. In medium bowl, stir together crumbs, cocoa and powdered
sugar; stir in melted buttter, mixing thoroughly. Press mixture onto
bottom and 1 One half inches up side of 9inch springform pan. Bake 10 minutes;
cool completely. Puree and strain raspberries; set aside. In small bowl,
sprinkle gelatin over cold water; let stand several minutes to soften. Add
boiling water; stir until gelatin dissolves completely and mixture is
clear.

In large mixer bowl, beat cream cheese, granulated sugar and vanilla until
smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour
into prepared crust. Refrigerate several hours or overnight. With narrow
knife, loosen cake from side of pan; remove side of pan. Spread raspberry
preserves over top. Garnish with chocolate whipped cream. Cover;
refrigerate leftovers.

Chocolate Whipped Cream: In small mixer bowl, stir together One half cup
powdered sugar and One fourth cup Hershey's Cocoa. Add 1 cup cold whipping cream
and 1 teaspoon vanilla extract; beat until stiff.

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