Instructions: Heat oven to 350. In medium bowl, stir together crumbs, cocoa and powdered sugar; stir in melted buttter, mixing thoroughly. 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. 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 until smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust. Refrigerate several hours or overnight. With narrow knife, loosen cake from side of pan; remove side of pan. Spread raspberry preserves over top. Garnish with chocolate whipped cream. Cover; refrigerate leftovers.

Chocolate Whipped Cream: In small mixer bowl, stir together 1/2 cup powdered sugar and 1/4 cup Hersheys Cocoa. Add 1 cup cold whipping cream and 1 teaspoon vanilla extract; beat until stiff.

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