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Irish Cream Cheesecake

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Preheat the oven to 300 F. Combine the vanilla wafer crumbs and butter in a small mixing bowl. Press crumb mixture into the bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Hold this pan in the freezer until ready to fill. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, 1/2 cup at a time, beating well after each addition. Add the
geletin; mix well at low speed. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, Irish Cream and vanilla. Spoon the mixture over the crust. Bake for one hour and fifteen minutes. Do not open the oven door (very important). Turn off oven, but again do not open the oven door. Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes. It is very important not to open the oven door during this time. Remove the cheesecake from the oven and carefully remove the springform pan. Place on a decorative plate and serve at room temperature or chilled. Garnish with grated semi-sweet chocolate.