Chilled Raspberry Cheesecake

My DH is a dessert freak. So I let him pick out a new recipe for his birthday dessert. He choose this and it's a good thing he did. It was so yummy and a great change up from cakes. This is so easy to put together. I found this in Easy Home Cooking "Fun foods for kids" April/ May 2001 issue. Note Cooking time is refrigerator time.

• Ready In: 6 hrs 15 mins
• Serves: 10-12

Ingredients

• 1 1⁄2 cups  vanilla wafer crumbs (about 45 wafers, crushed)
• 1⁄3 cup  hershey's  cocoa (I used store brand and it worked just fine)
• 1⁄3 cup powdered sugar
• 1⁄3 cup butter or 1⁄3 cup margarine, melted
• 1 (10 ounce) package frozen raspberries, thawed (I forgot to thaw mine and they worked just fine)
• 1 (1/4ounce) envelope unflavored gelatin
• 1⁄2 cup cold water
• 1⁄2 cup boiling water
• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup granulated sugar
• 1  teaspoon vanilla extract
• 3  tablespoons  seedless  red raspberry preserves

• topping

•  chocolate whipped cream (recipe follows)
• 1⁄2 cup powdered sugar
• 1⁄4 cup  hershey's  cocoa
• 1⁄2 pint  chilled  whipping cream
• 1  teaspoon vanilla extract

Directions

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