Festive Irish Cream Cheesecake
1 choney maid graham cracker crumbs
1 1/4 csugar, divided
1/4 c(1/2 stick) butter or margarine, melted
1envelope knox unflavored gelatin
1/2 ccold water, divided
2 pkg(8 oz. each) philadelphia cream cheese, softened
2 Tbspunsweetened cocoa powder
2 Tbspirish cream liqueur
1(8 oz.) cool whip whipped topping, thawed
2square baker’s semi-sweet chocolate (for chocolate curls)
How to Make Festive Irish Cream Cheesecake
- MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 9-inch spring form pan.
- SPRINKLE gelatin over 1/4 cup of the water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly.
- BEAT cream cheese, remaining 1-cup sugar and the cocoa in large bowl with electric mixer on medium speed until well blended. Gradually add gelatin mixture, remaining 1/4-cup water and the liqueur; refrigerate until slightly thickened. Gently stir in the whipped topping; pour over crust. Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator