1 c Graham Cracker Crumbs 3 ea Large Eggs, Separated
1/4 c Sugar 16 oz Cream Cheese, Softened
1/4 c Margarine, melted 2 tb Cocoa
1 ea Env. Unflavored Gelatin 2 tb Bourbon
1/2 c Cold Water 1 c Whipping Cream, Whipped
1 c Sugar
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