Irish Cream Cheesecake
1 cup graham cracker crumbs
1-1/4 cups sugar, divided
1/4 cup butter, melted
1 envelope unflavored gelatin
1/2 cup cold water
3 eggs, separated
2 pkg. (8 oz. each) cream cheese, softened
2 tablespoons cocoa
2 tablespoons Irish whiskey
1 cup whipping cream, whipped
Combine graham cracker crumbs, 1/4 cup sugar, and butter. Press onto bottom and slightly up the sides of a 9-inch springform pan.
Soften gelatin in water by stirring over low heat until dissolved. Beat egg yolks in a separate bowl. Mix in 3/4 cup sugar and beaten egg yolks to gelatin mixture. Cook stirring constantly, over low heat until slightly thickened, about 3 minutes.
Beat cream cheese and cocoa, gradually mix in gelatin mixture and Irish whiskey, mixing until well blended. Chill until thickened, but not set, about 20-30 minutes.
Beat egg whites until foamy, gradually beat in the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill until firm, at least 3 hours. Garnish with chocolate curls or additional cocoa, if desired.