Festive Irish Cream Cheesecake

• 1 cup graham cracker crumbs
• 1-1/4 cups sugar, divided
• 1/4 cup butter or margarine, melted
• 1 env. KNOX Unflavored Gelatine
• 1/2 cup cold water, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. unsweetened cocoa powder
• 2 Tbsp. Irish cream liqueur
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 2 oz. BAKER'S Semi-Sweet Chocolate

1. Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 9-inch springform pan.
2. Sprinkle gelatine over 1/4 cup water in small saucepan; let stand 1 min.
3. Cook and stir on low heat 3 min.
4. or until gelatine is completely dissolved.
5. Beat cream cheese, remaining sugar and cocoa in large bowl with mixer until blended.
6. Gradually beat in gelatine mixture, then remaining water and liqueur; refrigerate until slightly thickened.
7. Gently stir in COOL WHIP; pour over crust.
8. Refrigerate several hours or until firm.
9. Meanwhile, melt chocolate as directed on package; use to make chocolate curls.
10. (See Tip.)
11. Top cheesecake with chocolate curls just before serving.

graham cracker crumbs, sugar, butter, unflavored gelatine, cold water, philadelphia cream cheese, cocoa, irish cream liqueur, chocolate

Taken from www.kraftrecipes.com/recipes/-17110.aspx (may not work)