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Paintstripper Cheesecake (recipe) :

12 oz. softened cream cheese
8 oz. hard cream cheese
3 squares semi-sweet Baker's chocolate
1 packet unsweetened gelatin
1/2 can condensed milk
1/4 pint heavy cream
1 tsp. vanilla
1 pint Everclear

Blend the cream cheeses together as best you can. Add melted chocolate and vanilla; stir. Add condensed milk; blend until smooth.

Seperately, boil the gelatin in as little water as possible. Add to the mix and blend well. Add as much Everclear as possible. You should be able to add at least half a pint; if you want more, try adding more hard cream cheese. Blend until smooth. Gently fold in heavy cream. Freeze in pie pan.

Serve cold as possible, and do not let the crumbs of this cheesecake spill anywhere; this will ruin a good wooden finish (or a good stomach lining).