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Makes 1 cheesecake

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.



1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
1/3 cup HERSHEY’S Cocoa
1/3 cup powdered sugar
1/3 cup butter or margarine, melted
1 package raspberry, frozen (about 2 ½ cups) (10 oz), thawed
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
2 packages cream cheese (8 oz each), softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoon seedless red raspberry preserves
fresh raspberries (optional)
mint leaves (optional)
Chocolate Whipped Cream
1/2 cup powdered sugar
1/4 cup HERSHEY’S Cocoa
1 cup cold whipping cream (1/2 pt.)
1 teaspoon vanilla extract



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 upside of 9 inch springform pan. Bake 10 minutes; cool completely.

3.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.

4.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.


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