• 1 cup(s) honey maid graham cracker crumbs
• 1 cup(s) sugar, divided
• 1/4 cup(s) butter or margarine, melted
• 1/4 ounce envelope knox unflavored gelatine
• 1/2 cup(s) cold water, divided
• 8 ounce packages philadelphia cream cheese, softened
• 2 tablespoon unsweetened cocoa powder
• 2 tablespoon irish cream liqueur
• 8 ounce tub cool whip whipped topping,thawed
• 1 ounce squares baker\'s semi-sweet baking chocolate (for chocolate curls)

Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 9-inch springform pan.
Sprinkle gelatine over 1/4 cup of the water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly.
Beat cream cheese, remaining 1 cup sugar and the cocoa in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/4 cup water and the liqueur; refrigerate until slightly thickened. Gently stir in the whipped topping; pour over crust. Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator.