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1 cup graham cracker crumbs
3 large eggs, separated
1/4 cup sugar
16 ounce cream cheese, softened
1/4 cup margarine, melted
2 tablespoons cocoa
1 envelope unflavored gelatin
2 tablespoons bourbon or cold coffee
1/2 cup cold water
1 cup whipping cream, whipped
1 cup sugar
1. Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan.
2. Soften gelatin in water; stir over low heat until dissolved.
3. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes.
4. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.
5. Gradually add gelatin mixture and bourbon or coffee, mixing until well blended. Chill until thickened, but not set.
6. Beat egg whites until foamy; gradually add the remaining sugar, beating until stiff peaks form.
7. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm.
8. Garnish with chocolate curls and small silver candy balls, if desired.
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