Festive Irish Cream Cheesecake

Prep Time: 25 min
Total Time: 4 hr 25 min
Makes: 10 servings

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 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
2 tablespoons unsweetened cocoa powder
2 tablespoons Irish cream liqueur
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
2 squares BAKER'S Semi-Sweet Baking Chocolate (for chocolate curls)

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 minute. Cook on low heat 3 minutes 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.

Size-Wise:
Celebrate St. Patrick's Day with a serving of this rich and indulgent cheesecake.

Substitute:
Substitute bourbon or milk for the Irish cream liqueur.

How to Make Chocolate Curls:
Melt 2 squares BAKER’S Semi-Sweet Baking Chocolate as directed on pkg. Spread with spatula into a very thin layer on baking sheet. Refrigerate 10 minutes or until firm, but still pliable. To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curl on a wax paper-covered tray. Refrigerate 15 minutes or until firm. Use toothpick to arrange curls on dessert. Store any remaining curls in an airtight container in the freezer for up to 6 months.

Recipe and photograph provided courtesy of Kraft Foods - used with permission.