Strawberry Cream Cheesecake

Crust
3 cups finely ground graham crackers (about 18)
¾ cup melted butter
Filling
3 tablespoons raspberry-flavored (or strawberry) Jello
1/3 cup water
12 ounces cream cheese, softened
1 can (14 oz) sweetened condensed milk
¾ cup heavy cream
1 cup (4 oz) shaved Hershey candy bar
Garnish
½ cup heavy cream
1 tablespoon sugar
2 tablespoons raspberry or strawberry flavored syrup
¼ cup fresh strawberries (halved) or raspberries
1. Heat oven to 350°
2. Crust: In a large bowl, stir together graham cracker crumbs and butter until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of 9 inch pie pan.
3. Bake for 10 minutes. Place on wire rack and cool.
4. Filling: In small saucepan, sprinkle gelatin over the water. Let stand until the gelatin is softened. Heat over a medium heat until gelatin is melted and liquid is clear. Let cool slightly.
5. In a large bowl, beat cream cheese until smooth and creamy. Add condensed milk and beat until smooth. On low speed, drizzle in the gelatin mixture. Increase to medium high speed and beat for two minutes or until smooth.
6. In medium-sized bowl, beat the ¾ cup heavy cream on medium speed until foamy. Increase to medium high speed until peaks form. Gently fold whipped cream and shaved chocolate into cream cheese. Spoon the mixture into crust. Refrigerate for 4 hours.
7. Garnish: In medium-size bowl, beat together the ½ cup heavy cream and sugar until soft peaks form. Drizzle in the syrup. Beat on medium high speed until stiff peaks form. Spoon the whipped cream onto the pie or fill a pastry bag and decorate the pie…