Festive Irish Cream Cheesecake
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, melted
1 ea Env. Unflavored Gelatin
1/2 c Cold Water
1 c Sugar
3 ea Large Eggs, Separated
16 oz Cream Cheese, Softened
2 T Cocoa
2 T Bourbon
1 c Whipping Cream, Whipped
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
9-inch springform pan. Soften gelatin in water, stir over low heat until
dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring
constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at
medium speed on electric mixer until well blended. Gradually add gelatin
mixture and bourbon, mixing until well blended. Chill until thickened, but not
set. Beat egg whites until foamy; gradually adding the remaining sugar, beating
until stiff peaks form. Fold egg whites and whipped cream into cheese mixture
and pour over crust. Chill until firm. Garnish with chocolate curls and small
silver candy balls, if desired.
VARIATION: Substitute 2 T cold coffee for bourbon.
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