A raspberry preserve coating tops this creamy, chilled HERSHEY'S cheesecake recipe. Paired with a chocolate crust and chocolate whipped cream, it makes a romantic Valentine's day dessert for any chocolate loving couple.
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.