Ingredients:
Crust:
3 cups plain graham crackers finely crushed
1 and ½ sticks of butter softened
Spring form pan
Topping:
2-6 ounce packages Fresh Raspberries
½ cup cold water
¾ cup sugar
Filling:
3 packages of cream cheese softened
1/3 cup cocoa powder
1 cup sugar
2 tbsp. milk
Directions:
To begin, wash raspberries. Add one container of the raspberries into a small pot with sugar and water. Allow the mixture to come to a rolling boil. Reduce heat to a low simmer and stir ingredients frequently cooking for about 10 more minutes. Set aside to cool.

Make the crust by mixing finely crushed graham crackers and 1 ½ sticks of melted butter until moist and forms a ball with hands. Take the mixture and place in ungreased spring form pan and press with hands evenly on the bottom, then press up halfway onto the sides of the pan. Place in preheated oven 350* F and bake for 10-12 minutes. Set crust mixture to the side to cool.

Next make the filling. Add cream cheese and cocoa powder to a standard mixing bowl. Stir ingredients together with a spatula until mixed well. Then begin on low and mix with standing electric mixer. Add the sugar and milk. Mix on high until mixture is creamy and fully blended. Add this mixture to the crust and spread evenly.

Then pour the sauce mixture over the top. Place Reserved Raspberries on top of the cheesecake.

Then allow to chill in the freezer for about 4 hours. Once chilled, remove from spring form pan and serve.
Serves 8