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 into each My Baker’s Dozen Silicone Baking Cup
  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 mixture into individual silicone baking cups. Refrigerate several hours or until firm. Meanwhile, melt chocolate as directed on package; use to make chocolate curls.
  4. Top cheesecake cups with chocolate curls just before serving.