Frank's Recipes! Irish Cream and Chocolate Cheesecake

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Irish Cream and Chocolate Cheesecake

Serving Size : 6

1 2/3 cups Crushed chocolate wafers, (200 gr package)
1/3 cup Butter, melted

FILLING
2 envelopes Unflavored gelatin
1/4 teaspoon Salt
1 tablespoon Instant coffee granules
2 cups Milk
4 Eggs, separated
1/3 cup Irish Cream liqueur
1 pound Cream cheese
1/2 cup Granulated sugar
4 ounces Semisweet chocolate

This can be made a day ahead, and it freezes well too.

CRUST
In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate.

FILLING
In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4 - 5 minutes. Remove from heat and add liqueur. Using electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally, until consistency of raw egg whites, about 1 - 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through.