Irish Cream Cheesecake

I made this for my family for a special occasion this year. They loved it so much, I made another one the next day to use up ingredients. The only downside to the recipe is buying the unflavored genetin, which comes in a box of 12 packets. I also froze the cheesecake once I made it. I would recommend precutting it if you're going to freeze it, as the crust never seems to thaw out.

INGREDIENTS

• 1 C graham cracker crumbs
• 1 1/4 C sugar, divided
• 1/4 C butter, melted
• 1 envelope unflavored gelatin
• 1/2 C cold water
• 3 eggs, separated
• 16 oz. cream cheese, softened
• 2 tablespoons cocoa
• 2 tablespoons Irish whiskey
• 1 C whipping cream, whipped

DIRECTIONS

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.