1 1/2 cups Vanilla Wafter crumbs
1/3 cup Hershey's Cocoa
1/3 cup Powdered Sugar
1/3 cup Butter, melted
1 package (10oz) frozen Raspberries, thawed
1 envelope unflavored Gelatin
1/2 cup cold Water
1/2 cup boiling Water
2 packages (8oz each) Cream Cheese, softened
1/2 cup granulated Sugar
1 teaspoon Vanilla Extract
3 tablespoons RBJ's Raspberry Syrup
Heat oven to 350 degrees.
In a medium bowl, stir together Vanilla Wafer crumbs, Cocoa and Powdered Sugar; stir in melted Butter, mixing thoroughly.
Press mixture onto bottom and 1 1/2 inches up sides of 9-inch springform pan. Bake 10 minutes; cool completely. Puree and stain 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 Extract until smooth. Gradually add Raspberry Puree and Gelatin, mixing thoroughly; pour into prepared crust. Refrigerate several hours or overnight.
With a narrow knife, loosen cake from side of pan; remove side of pan.
Spread RBJ's Raspberry Syrup over top.
Cover; refrigerate leftovers.
