Chilled Raspberry Cheesecake
  • 1-1/2 cups vanilla wafer crumbs - 45 wafers
  • 1/3 cup cocoa
  • 1/3 cup powdered sugar
  • 1/3 cup butter or margarine, melted
  • 1 pkg. (10 oz.) frozen raspberries, thawed
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup boiling water
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons seedless red raspberry preserves
  • Chocolate Whipped Cream:
  • 1/2 cup powdered sugar
  • 1/4 cup cocoa
  • 1 cup chilled whipping cream
  • 1 teaspoon vanilla extract
  1. Heat oven to 350ºF. In medium bowl stir together crumbs, cocoa and powdered sugar; stir in melted butter. Press mixture onto bottom and 1-1/2 inches up side of 9-inch spring form 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, blending well. Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust. Refrigerate several hours or overnight; remove rim of pan. Spread raspberry preserves over top. Garnish with Chocolate Whipped Cream. Cover; refrigerate leftovers.
  2. Chocolate Whipped Cream: In small mixer bowl, stir together 1/2 cup powdered sugar and 1/4 cup cocoa. Add 1 cup chilled whipping cream and 1 teaspoon vanilla extract; beat until stiff.