Preheat the oven to 325F.

For the base and sides: put the honey grahams and cocoa in a food processor to fine crumbs. Transfer to a bowl, and add the melted butter, then press into the base and up the sides of the tin, making sure it’s firmly and evenly packed. Bake in the oven for 10 minutes.

For the filling: put the cream cheese, mascarpone and icing sugar into a large mixing bowl, then beat with an electric hand mixer until smooth. Add in the cream and vanilla extract, and beat again until smooth and very stiff, then spoon on top of the base and smooth the top with the back of a spoon. Put it in the fridge and chill for several hours, or overnight.

For the jello: cook according to the packaging direction. Let it cool (it will still be liquid). Pour the jelly very gently over the cheesecake, then transfer carefully to the fridge. Chill for at least 6 hours or overnight.

Raspberry glaze: puree frozen raspberries and sugar in a small food processor or in a pot under medium-low heat. Press blended raspberries through a fine mesh strainer and add water. Fill the syringes by pulling the stopper up on the syringe to suck up the mixture. Place them in the refrigerator.

Take the cheesecake out of the fridge 20 minutes before serving. Arrange raspberries in a single layer on top of jello cheesecake. Drizzle cooled glazed evenly over berries cheesecake before serving.