Festive Irish Cream Cheesecake

Ingredients

• 0.3 cup butter melted
• 16 oz philadelphia cream cheese softened
• 1  env. knox gelatine unflavored
• 1 cup graham cracker crumbs 
• 2 Tbsp irish cream liqueur 
• 2 oz baker's semi-sweet chocolate 
• 1.3 cups sugar divided
• 2 Tbsp cocoa powder unsweetened
• 0.5 cup water cold divided
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• sauce pan
• blender
• springform pan

Directions

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. Cook and stir on low heat 3 min. or until gelatine is completely dissolved.
3. Beat cream cheese, remaining sugar and cocoa in large bowl with mixer until blended. Gradually beat in gelatine mixture, then remaining water and liqueur; refrigerate until slightly thickened. Gently stir in COOL WHIP; pour over crust. Refrigerate several hours or until firm. Meanwhile, melt chocolate as directed on package; use to make chocolate curls. (See Tip.)
4. Top cheesecake with chocolate curls just before serving.