Irish Cream Cheesecake

By edielou

Ingredients

• 1 cup Honey Maid Graham cracker crumbs
• 1 1/4 cup sugar, divided
• 1/4 / cup butter melted
• 1 envelope Knox unflavored gelatin
• 1/2 cup cold water divided
• 2 pkg (8oz) cream cheese softened
• 2 tbsp. unsweetened cocoa powder
• 2 tbsp. ierish cream liquer
• 1 tub (8oz) coolwhip thawed
• 2 oz. bakers semi-sweet chocolate

Preparation

Step 1

Mix crumbs, 1/4 cup sugar and butter: press onto bottom of 9 inch springform pan.

Sprinkle gelatin over 1/4 cup water in small saucepan; let stand 1 minute. Cook and stir on low heat 3 minutes or until gelatin is completely dissolved.

Beat crean chees, remaining sugar, cocoa in a large bowl with mixer until blended. Gradually beat in the gelatin mixture, the remaining water and liqueur; refrigerate until slightly thickened. Gently stir in cool whip; pou over crust. Refrigerate several hours or until firm. Meanwhile, melt chocolate as directed on package; use to make chocolate curls.