Irish Cream Cheesecake

Crusts prepared from crushed vanilla wafer cookies, sugar, and melted butter. Simple topping prepared from gelatin, water, cream cheese, frozen whipped topping and Irish cream liqueur. Filling spooned over crust and garnished with strawberries and cream.

Ingredients -

1-1/4 cups Granulated Sugar, divided
1 cup crushed Vanilla-Flavored Wafers (approx. 30 wafers)
1/4 cup Butter, melted
1 envelope Unflavored Gelatin
1/4 cup Water
2 (8 ounces each) packages Cream Cheese, softened
1 (8 ounces) container Whipped Topping, thawed
1/4 cup plus 2 tablespoons Bailey's Irish Cream
Whipped Cream and Strawberries for garnish, optional

Preparation:

1. Mix 1/4 cup sugar, wafers and butter. Firmly press crumbs into bottom of springform pan by hand.

2. Place water in small pan. Sprinkle gelatin over top and let stand 1 minute. Cook on low for 3 minutes, stirring constantly.

3. Mix cream cheese and remaining 1 cup sugar until well blended. Gradually add gelatin mixture and liqueur. Refrigerate until slightly thickened. Gently stir in the whipped topping; pour over crust.

4. Refrigerate several hours or until firm.

5. Serve with strawberries and cream.

6. Keep stored in refrigerator.

Cheesecake Making Tips -

Granulated Sugar

Granulated sugar, also called, white sugar, table sugar or fine sugar is produced from sugarcane or sugar beets. Granulated sugar is the most common form of sugar available and can be found in any supermarket.