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Print this Recipe    Irish Cream & Chocolate Cheesecake

1 2/3 cups crushed chocolate wafers, (200 gr package)
1/3 cup melted butter

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

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

In a 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 to 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.

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