A raspberry preserve coating tops this creamy, Chilled Raspberry Cheesecake recipe. Juicy red raspberry flavor balances out the richness of HERSHEY'S Cocoa and tangy cream cheese. The chocolate crust and whipped cream make it unforgettable. Don't forget to top with our homemade chocolate whipped cream and fresh raspberries if you've got some on hand. This stunning treat is great for parties or celebrations, like winter birthdays, Valentine's Day and beyond. There's no other dessert quite like cheesecake — tangy, sweet with a unique, silky texture. Plus, they're simple to make and are customizable. Browse our collection of Cheesecakes That Take the Cake to discover your next recipe.
Heat oven to 350°F.
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.
Puree and strain raspberries; set aside. Sprinkle gelatin over cold water in small bowl; 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 mixture, mixing thoroughly; pour into prepared crust. Refrigerate several hours or overnight. Using knife, loosen cake from side of pan; remove side of pan. Stir raspberry preserves to soften; spread over cheesecake top. Garnish with Chocolate Whipped Cream, raspberries and mint, if desired. Cover; refrigerate leftover cheesecake.
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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include optional ingredients.