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Festive Irish Cream Cheesecake

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
1 (1/4-ounce) package unflavored gelatin
1/2 cup cold water
3/4 cup granulated sugar
3 large egg yolks, beaten
2 (8-ounce) packages cream cheese, softened
2 tablespoons unsweetened baking cocoa
2 tablespoons Irish bourbon
3 large egg whites
3/4 cup granulated sugar
1 cup whipping cream

1. In a medium bowl blend together graham cracker crumbs, 1/4 cup sugar, and melted butter; press onto the bottom of a 9-inch springform pan.
2. In a medium saucepan soften unflavored gelatin in cold water; then 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.
3. In a medium bowl cream together softened cream cheese with unsweetened baking cocoa; beating at medium speed with an electric mixer until well blended. Gradually add the gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. In a small bowl beat egg whites until foamy; gradually add in 3/4 cups sugar, beating until stiff peaks form. In another small bowl beat cream to soft peaks. Fold in egg whites and whipped cream into cheese mixture and pour over the crust. Chill until firm about 3 hours.

Makes 16 servings.