Irish Cream Cheesecake
======================
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup margarine, melted
1 envelope unflavored gelatin
1/2 cup cold water
1 cup sugar
3 eggs, separated
2 (8 oz.) pkg. cream cheese, softened
2 tablespoons cocoa
2 tablespoons bourbon (or substitute 2 tbs. cold coffee)
1 cup whipping cream, whipped

Combine the 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 the gelatin mixture and bourbon,
mixing until well blended. Chill until thickened, but not set. Beat
the 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.





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