Festive Irish Cream Cheesecake
Graham Cracker Crumbs
Bailey's Irish Cream,
or Irish bourbon
SPRINKLE gelatin over 1/4 cup of the water in small saucepan; let stand 1 minute. Cook over low heat 5 minutes or until gelatin is dissolved, stirring occasionally.
BEAT cream cheese, remaining 1 cup sugar and cocoa with electric mixer on medium speed until well blended. Gradually add gelatin, remaining 1/4 cup water and Irish cream or bourbon; refrigerate until slightly thickened.
GENTLY stir in whipped topping; pour over crust. Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator.
MIX crumbs, 1/4 cup of the sugar and butter; press onto bottom of 9-inch springform pan.
VARIATION: Substitute 2 T cold coffee for bourbon.