“Note that the resulting cheesecake is VERY rich (like beyond anything you’ve ever had) and should be served in meager portions.  Be cautioned that, when utilized in the proper setting, servings of this cheesecake are an aphrodisiac of surpassing potency.”

Ingredients:
Crust:

• 1 1/4 cup chocolate cookie crumbs (the Oreo crumbs are available in boxes in stores)
• 1/4 cup butter, melted

Filling:

• 1 envelope gelatin (1 Tab)
• 1/3 c Drambuie (The 1/3 cup Drambuie can be substituted with a Drambuie / Amaretto mix (this is in fact preferable in flavor), but do not exceed 1/3 of a cup, as the filling will not set, and the alcohol will tend to overwhelm the flavor of the cheesecake.)
• 16 oz  cream cheese (2  8 oz. packages)
• 3/4 c sugar
• 1/2 c cocoa
• 1/2 tsp vanilla
• dash salt
• 1 1/2 c heavy cream – NO don’t whip it!

Directions:

1. Leave cream cheese out of fringe to soften.
2. Melt butter in microwave or on stove.  You may need slightly more than the 1/4 cup, but that’s ok.
3. Crush the cookie crumbs.
4. Mix with the butter.
5. Press into the bottom of a 9 inch springform pan.
6. Place pan in freezer to help crust set.
7. In a glass measuring cup, sprinkle 1 pouch unflavored gelatin over 1/4 cup cold cream and let stand for 1 minute.
8. Microwave on HIGH (100%) for 30-40 seconds; stir once.  Make sure it is completely dissolved.
9. Mix together with rest of cream, Drambuie, and vanilla.
10. Mix the sugar and cocoa and salt.
11. Add the cream mixture a little at a time for an even mix.
12. Dump in the softened cream cheese.
13. Mix vigorously with hand mixer.  You’ll want an electric one as this can be some work.
14. Dump mix into pan on top of crust.
15. Cover pan.
16. Place pan into freezer for at least 4 hours or the refrigerator over night.
17. Some chocolate flakes, chocolate syrup, whipped cream, or cocoa powder can be garnished on the top when serving.
18. Enjoy!

Serves:    12-16

Source:  Gerard van Belle