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Festive Irish Cream Cheesecake


1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup margarine, melted
1 env. unflavored gelatin
1/2 cup cold water
1 cup sugar
3 large eggs, separated
16 oz cream cheese, softened
2 tbsp cocoa
2 tbsp bourbon
1 cup whipping cream, whipped

Combine graham cracker crumbs, sugar, and margarine; press onto
bottom of 9-inch springform pan. Soften gelatin in water, stir over
low heat until dissolved. Blend in 3/4 cup sugar and beaten egg
yolks; cook stirring constantly, over low heat, 3 minutes. Combine
cream cheese and cocoa, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin mixture and bourbon, mixing
until well blended. Chill until thickened, but not set. Beat egg
whites until foamy; gradually adding the remaining sugar, beating
until stiff peaks form. Fold egg whites and whipped cream into
cheese mixture and pour over crust. Chill until firm. Garnish with
chocolate curls and small silver candy balls, if desired. VARIATION:
Substitute 2 T cold coffee for bourbon.


Servings: 10



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