1 1/2 c. chocolate wafer crumbs
1/4 c. butter, melted
1 env. unflavored gelatin
1/2 c. cold water
3/4 c. sugar, divided
2 eggs, separated
4 oz. (1/2 of 8 oz. pkg.) cream cheese, softened
3 tbsp. brandy
1/3 c. creme de cacao
1/2 c. whipping cream
(Chocolate curls or grated chocolate for garnish, optional)

Combine chocolate crumbs and butter. Press into bottom and sides of 9 inch pie pan. Bake at 350 degrees for 10 minutes. Cool completely.

Soften gelatin in cold water in small saucepan. Add 1/2 cup sugar and the egg yolks, mixing thoroughly. Heat over medium low, stirring constantly. Do not let boil.

With mixer, beat cream cheese until fluffy. Slowly beat in gelatin mixture. Stir in brandy and creme de cacao. Refrigerate until mixture mounds when dropped from a spoon.

Beat egg whites until foamy. Slowly add remaining 1/4 cup sugar and beat until stiff peaks form. Fold egg whites and whipped cream into gelatin mixture, lightly but thoroughly. Fill pie shell and refrigerate for up to 2 days. Keep covered if made more than 8 hours in advance. Serves 8-10.