1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, melted
1 Env. Unflavored Gelatin
1/2 c Cold Water
1 c Sugar
3 Large Eggs, Separated
16 oz Cream Cheese, Softened
2 tb Cocoa
2 tb Bourbon
1 c Whipping Cream, Whipped
Combine graham cracker crumbs, sugar, and margarine; press onto
bottom of 9-inch springform pan. Soften gelatin in water, stir over
low heat until dissolved. Blend in 3/4 cup sugar and beaten egg
yolks; cook stirring constantly, over low heat, 3 minutes. Combine
cream cheese and cocoa, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin mixture and bourbon, mixing
until well blended. Chill until thickened, but not set. Beat egg
whites until foamy; gradually adding the remaining sugar, beating
until stiff peaks form. Fold egg whites and whipped cream into
cheese mixture and pour over crust. Chill until firm. Garnish with
chocolate curls and small silver candy balls, if desired. VARIATION:
Substitute 2 T cold coffee for bourbon.
Yields
10 Servings