1 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, melted
1 env. unflavored gelatin
1/2 c. cold water
1 c. sugar
3 eggs, separated
2 (8 oz.) pkg. cream cheese, softened
2 tbsp. cocoa
2 tbsp. bourbon
1 c. whipping cream, whipped

Combine crumbs, sugar and butter; 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 blended. Chill until thickened but not set.

Beat egg 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. 10-12 servings.

Variation: Substitute 2 tablespoons cold coffee for bourbon.