Baileys Irish Cream Cheesecake

• 1 1/2 cups vanilla wafers, crushed
• 8 ounces butter
• 5 envelopes gelatin
• 5 tablespoons water
• 8 ounces cream cheese
• 3/4 cup granulated sugar
• 2 cups heavy cream
• 1/4 cup Baileys Irish Cream
• whipped cream
• fresh strawberries (to garnish) (optional)

1. To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
2. Place the vanilla wafer crumbs in a small mixing bowl.
3. Melt the butter in a small saucepan and mix with the crushed wafers.
4. Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
5. Dissolve the gelatin in just enough cold water to soften it and reserve.
6. In a large mixing bowl, beat together the cream cheese and sugar until well combined.
7. In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Bailey's Irish Cream.
8. Gently fold the Bailey's and cream mixture into the creamed cheese and sugar.
9. Add gelatin and continue to gently fold to combine all ingredients.
10. Pour the cheese mixture on top of the wafer crust.
11. Refrigerate and allow to set for 1 to 2-hours.
12. Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
13. Serve cold and refrigerate any cheesecake that remains.

vanilla wafers, butter, gelatin, water, cream cheese, granulated sugar, heavy cream, irish cream, whipped cream, fresh strawberries

Taken from www.food.com/recipe/baileys-irish-cream-cheesecake-20095 (may not work)