Drambuie Chocolate Cheesecake

Crust: Filling: Preparation:
  1. Upon purchasing the ingredients, 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.  Crush the cookie crumbs, mix with the butter, and press into the bottom of a springform pan.  Place pan in freezer to help crust set.
  3. Mix together all of the liquids from the filling.
  4. Sprinkle the gelatin powder onto the mix, a little at a time in order to avoid any clumping of the gelatin.
  5. Add the sugar and cocoa and salt, again, a little at a time for an even mix.
  6. Dump in the softened cream cheese, mix vigorously with hand mixer.  You'll want an electric one as this can be some work.
  7. Dump mix into pan on top of crust, cover pan, place pan into freezer for at least 4 hours.
Some chocolate flakes, chocolate syrup, whipped cream, or cocoa powder can be garnished on the top when serving.  Note that the resulting cheesecake is VERY rich (like beyond anything you've ever had) and should be served in meager portions.

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.

Be cautioned that, when utilized in the proper setting, servings of this cheesecake are an aphrodisiac of surpassing potency.


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