Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of
9-inch springform pan.
Sprinkle gelatine over 1/4 cup of the water in small saucepan; let stand 1 minute.
Cook over low heat 3 minutes or until gelatine is completely dissolved, stirring
Beat cream cheese, remaining 1 cup sugar and the cocoa in large bowl with electric
mixer on medium speed until well blended. Gradually add gelatine mixture, remaining
1/4 cup water and the liqueur; refrigerate until slightly thickened. Gently stir
in the whipped topping; pour over crust. Refrigerate several hours or until firm.
Top with chocolate curls just before serving. Store in refrigerator.
How to Make Chocolate Curls: Melt 2 squares BAKER'S Semi-Sweet Baking Chocolate
as directed on package. Spread with spatula into a very thin layer on baking sheet.
Refrigerate 10 minutes or until firm, but still pliable.
To make curls, push a metal spatula firmly along the baking sheet, under the
chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to
curl, let stand a few minutes at room temperature; refrigerate again if it becomes
too soft.) Use a toothpick to carefully place chocolate curl on a wax paper-covered
Refrigerate 15 minutes or until firm.
Use a wooden pick to arrange curls on dessert.
Store any remaining curls in an airtight container in the freezer for up to 6
Prep Time: 25 min | Total Time: 4 hr 25 min | Makes: 10 servings
Substitute bourbon or milk for the Irish cream liqueur.
Recipe and photo credit:
Kraft Foods - kraftrecipes.com.