1 c. graham cracker crumbs
1/4 c. melted butter
1/4 c. sugar

1 env. unflavored gelatin
1 c. sugar
2 (8 oz.) pkgs. cream cheese, softened
1 c. whipping cream, whipped
1/2 c. water
3 eggs, separated
2 tbsp. cocoa
2 tbsp. bourbon

Combine crumbs, sugar, and butter; press onto bottom of 9 inch spring-form 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 for 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 blended. Chill until thickened, but not set. Beat whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture; pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.