Baileys Irish Cream Cheesecake
	Crust   4 pkts    "Nice" biscuits   2 Tbs    sugar   12 Tbs    butter, melted   Filling   .75 cups    water   1 kg    cream cheese, softened   1.5 cups    sugar   3 Tbs    cocoa   600 ml    fresh cream   5 large    eggs, separated   2 Tbs    gelatin powder   .5 cups    Baileys Irish Cream liquer     1 Crust: Using a food processor, combine biscuits, sugar and butter. Pat firmly into a large springform pan and bake at 180°C for 10 minutes. 2 Filling: Soften gelatin in a small saucepan with the water. Stir in the egg yolks into two-thirds of the sugar. Add to gelatin and cook over a medium heat stirring constantly until the mixture thickens and bubbles. Cool. 3 Beat cheese in a large bowl until light and fluffy. Add cocoa and beat again. Add Baileys and beat some more. 4 Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add remaining sugar and continue beating until stiff peaks form. Fold into cheese mixture. 5 Whip cream and fold into cheese mixture. Pour into crust and refrigerate for several hours or overnight.   Servings: 12 Yield: 1 cheesecake   Copyright © 2006, The Gourmet Saint