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Chilled Raspberry Cheesecake
 Makes about 10 to 12 servings

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 ounces) frozen raspberries, thawed
  • 1 - envelope unflavored gelatin
  • 1/2 - cup cold water
  • 1/2 - cup boiling water
  • 2 - packages (8 ounces each) cream cheese, softened
  • 1/2 - cup granulated sugar
  • 1 - teaspoon vanilla extract
  • 3 - Tablespoons seedless red raspberry preserves
  • Chocolate Whipped Cream (recipe below)
  • Fresh raspberries
  • Mint leaves (optional)

Directions

Preheat oven to 350�F.

  1. In medium bowl, stir together crumbs, cocoa and powdered sugar; stir in melted butter.
  2. Press mixture onto bottom and 1-1/2 inches up side of 9-inch spring-form pan. Bake 10 minutes; cool completely.
  3. Puree and strain raspberries; set aside.
  4. Sprinkle gelatin over cold water in small bowl; let stand several minutes to soften.
  5. Add boiling water; stir until gelatin dissolves completely and mixture is clear.
  6. Beat cream cheese, granulated sugar and vanilla in large bowl until smooth.
  7. Gradually add raspberry puree and gelatin mixture, mixing thoroughly; pour into prepared crust.
  8. Refrigerate several hours or overnight.
  9. Using knife, loosen cake from side of pan; remove side of pan.
  10. Spread raspberry preserves over top.
  11. Garnish with Chocolate Whipped Cream, raspberries and mint, if desired.
  12. Cover; refrigerate leftover cheesecake.

Chocolate Whipped Cream

Ingredients

  • 1/2 - cup powdered sugar
  • 1/4 - cup Hershey�s Cocoa
  • 1 - cup (1/2 pint) cold whipping cream
  • 1 - teaspoon vanilla extract

Directions

  1. In medium bowl, combine powdered sugar and Hershey�s Cocoa. 
  2. Add 1 cup (1/2 pt) cold whipping cream and 1 teaspoon vanilla extract; beat until stiff.

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