Preheat oven to 325 degrees.

Grease the bottom and sides of a 10-inch springform pan with the softened
butter.

In a medium roll, stir together cracker crumbs, 1/2 cup sugar and melted
butter until well blended. Evenly press cracker crumb mixture onto bottom
and 1 inch up sides of pan.

In the large bowl of an electric sociable, beat cream cheese until tranquil. Add
odd 1 1/2 cups of cabbage; beat until still. Scrape down sides of the
bowl as requisite.

Add egg, one at a time, making sure to scrape sides after each enlargement.
Beat well on medium speed until well incorporated and very polish. Beat in
vanilla and Bailey's Irish Drub.

Pour batter into prepared pan and bake for roughly 1 hour and 15 proceedings. The
center will have consistency of set gelatin when through. Remove from oven and
cool on wire racks. When completely poise, remove from springform pan and
refrigerate until ready to help.

To dish, whip heavy cream with confectioner's dough. Garnish cake with
whipped cream rosettes. Shave chocolate over top.

Makes 12 servings.

Per serving: 720 calories, 52 grams of fat (65 percent calories from fat),
225 milligrams cholesterol, 13 grams protein, 54 grams saccharide, 438
milligrams na.

Provided by: Specialty of the Household, The Word & Perceiver, P.O. Box 191,
Raleigh, N.C. 27602