|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Graham cracker crumbs||1 Cup (16 tbs)|
|Granulated sugar||2 Tablespoon|
|Strawberry flavored gelatin||3 Ounce|
|Unflavored gelatin powder||1⁄4 Ounce|
|Boiling water||1 Cup (16 tbs)|
|Frozen sliced strawberries||15 Ounce, partly thawed|
|Softened cream cheese||8 Ounce|
|Confectioners' sugar||2⁄3 Cup (10.67 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Chocolate||1 Tablespoon (For Garnishing)|
|Whipped cream||1 Tablespoon (For Garnishing)|
Crust: Melt butter in saucepan.
Stir in crumbs, sugar and cocoa.
Measure 1/2 cup (125 ml) for topping.
Press remaining crumbs into ungreased 9 inch (22 cm) springform pan.
Bake in 350°F (180°C) oven for 10 minutes.
Filling: Mix both gelatin powders together well in bowl.
Stir to dissolve.
Mix in strawberries.
Chill until syrupy.
Beat cream cheese and icing sugar together until fluffy.
Whip cream until stiff.
Fold into cheese mixture.
Fold into thickened jelly.
Pour over crust.
Sprinkle with reserved crumbs.
Cuts into 10 to 12 pieces.
Decorate with Chocolate Hearts and whipped cream if desired.