3/4 lb. coconut or digestive biscuits
3/4 c. butter

FILLING:

1/2 lb. cottage cheese
1/2 lb. cream cheese
2 tbsp. cold water
1 env. unflavored gelatin
Juice and rind of 2 lemons
6 tbsp. Bailey's (or chocolate-flavored) liqueur
1/2 pt. whipping cream
2 egg whites
1/4 lb. powdered sugar
2 oz. melted chocolate

To make crust: Combine coconut or crushed biscuit crumbs with melted butter. Press into spring form pan. Chill.

To make filling: Sieve cottage cheese. Mix with cream cheese, and beat well. Mix gelatin with cold water, and let set 5 minutes. Heat over hot water to dissolve. Blend into creamed mixture. Add lemon juice and rind, and continue beating until mixture is very smooth. Beat in liqueur. Beat whipping cream, and fold into cheese mixture. Beat egg whites until stiff; gradually add sugar. Carefully fold egg whites into batter. Pour into crumb crust. Refrigerate 6 hours.

To serve: Drizzle melted chocolate over surface of cheesecake just before serving.

NOTE: Add more liqueur for more flavor.