Bailey's Irish Cream Cheesecake
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1-1/4 cups of sugar, divided
1 cup crushed vanilla flavored wafers (30 wafers)
1/4 cup butter, melted
1/3 cup water
1 envelope unflavored gelatin
2 8-ounce packages cream cheese, softened
1/4 cup plus 2 tablespoons Bailey's Irish Cream
8-ounce container whipped topping, thawed
Whipped cream and chocolate curls for garnish, optional
Mix 1/4 cup sugar, wafers and butter. Firmly press crumbs into bottom of a springform pan. Place water in a small saucepan. Sprinkle gelatin over the top and let stand 1 minute. Cook on low for 3 minutes, stirring constantly. Mix cream cheese and remaining 1 cup sugar until well blended. Gradually add gelatin mixture and liqueur. Refrigerate until slightly thickened. Gently stir in the whipped topping and pour over crust. Refrigerate several hours or until firm.
Top before serving with whipped cream and chocolate curls, if desired.
Dixie Monson, Joy, Ill.