Ingredients
2 cups chocolate wafer crumbs (about 38 wafers)1/3 cup sugar1/2 cup butter, meltedFILLING:1 envelope unflavored gelatin3/4 cup cold water2 cups heavy whipping cream3 packages (two 8 ounces, one 3 ounces) cream cheese, softened1/3 cup sugar4 ounces semisweet chocolate, melted and cooled1 cup fresh or frozen raspberriesFresh raspberries and mint, optional
Preparation
Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly.
In a large bowl, beat cream until stiff peaks form; set aside. In another large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl.
To one bowl, fold in melted chocolate and half of the whipped cream. Pour over prepared crust. To the other bowl, gently fold in the remaining whipped cream, then the raspberries. Pour over chocolate layer. Refrigerate for 6 hours or overnight.
Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with berries and mint if desired.
