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Festive Irish Cream Cheesecake




Source of Recipe


Kraft


List of Ingredients




1 cup HONEY MAID Graham Cracker Crumbs
1-1/4 cups sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
1 envelope KNOX Unflavored Gelatine
1/2 cup cold water, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. unsweetened cocoa
2 Tbsp. Irish cream liqueur
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 squares BAKER'S Semi-Sweet Baking Chocolate (for chocolate curls)


Recipe



MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 9-inch springform pan.
SPRINKLE gelatine over 1/4 cup of the water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine 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 gelatine 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.