Baily's irish cream cheesecake **vcdt13a

12 Servings

Ingredients

Quantity Ingredient
1½ pack Graham crackers, crushed
6 eaches Butter, melted
⅓ cup Sugar
24 ounces Cream cheese, unwrapped
1 x And softened in a microwave
1 x On high
5 eaches Jumbo eggs separated
1½ cup Sugar
2 eaches Env. knox gelatin
3 tablespoons Cocoa
½ cup Bailey's irish cream
1 each Pt. whipping cream

Directions

CRUST

MIX AND PAT INTO BOTTOM AND

SPRINGFORM PAN

BAKE AT 350 FOR 10 MINS

FILLING

Soften gelatin in small saucepan with ¾ cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat.

stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining ½ cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight. May be frozen, sliced, then dipped in chocolate for better than a Dove bar treat!

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