In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add semi-sweet chocolate; stir until melted. In a mixing bowl, beat the cream cheese, Splenda, and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla.
Pour into the pie crusts; refrigerate for 2-3 hours or until firm.
After firm, arrange raspberries or strawberries on top of cheesecake. In a heavy saucepan or microwave, melt white chocolate; stir until smooth. Drizzle or pipe over berries. Refrigerate leftovers.