Crust:
1 1/2 packages graham crackers, crushed
6 tablespoons butter, melted
1/3 cup sugar
Mix and pat into bottom of a springform pan. Bake at 350F for 10 minutes.
Filling:
24 ounces cream cheese, softened
5 jumbo eggs, separated
1 1/2 cups sugar
2 packages Knox gelatin
3 tablespoons cocoa
1/2 cup Bailey's Irish Cream
1 pint whipping cream
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over medium heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight. Serves 12.
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