Irish Doubleheader Cheesecake

Directions (Cheesecake Graham Base)

In a bowl; combine graham crumbs and melted margarine or butter, mix until combined. Press into a 9" spring form pan. Place in fridge for base to set.

First cheesecake layer (Irish Cream):

In a large bowl combine 1 pkg. of cream cheese, and 1 cup granulated sugar. Beat until smooth; slowly add 1/2 cup of Irish Cream continuing to mix until smooth.

In a separate bowl mix 2 cups whipping cream until firm. Set aside in fridge.

In a small bowl combine 1 pkg. of gelatin and 1/4 cup boiling water. Stir until the gelatin is completely dissolved. Cool mixture slightly and add to the cream cheese mixture. (Do not add the gelatin if it is too hot or your cream cheese will split) Mix until incorporated.

Once your cream cheese mixture is combined with the gelatin, fold in your whipped whipping cream. Pour this mixture into your prepared cheesecake pan.

Second cheesecake layer (Irish Whiskey):

In a large bowl combine 1 pkg. of cream cheese, and 1 cup granulated sugar. Beat until smooth; slowly add 1/4 cup of Irish Whiskey, continuing to mix until smooth.

In a separate bowl mix 2 cups whipping cream until firm. Set aside in fridge

Fun Tip: Add a few drops of green food colouring for a St. Paddy's Day flair.

In a small bowl combine 1 pkg. of gelatin and 1/4 cup boiling water. Stir until the gelatin is completely dissolved. Cool mixture slightly and add to the cream cheese mixture. (Do not add the gelatin if it is too hot or your cream cheese will split) Mix until incorporated.

Once your cream cheese mixture is combined with the gelatin, fold in your whipped whipping cream. Pour this mixture into your prepared Bailey’s layer in your cheesecake pan.

Refrigerate until set (minimum 6 hours- recommend overnight)