Yield: 12 Servings
|1½ pack||Graham crackers; crushed|
|6 tablespoons||Butter; melted|
|24 ounces||Cream cheese; softened|
|1 pint||Whipping cream|
|5||Jumbo eggs separated|
|2||Env. knox gelatin|
|½ cup||Bailey's irish cream|
Combine graham crackers, ⅓ cup sugar and 6 tb butter. Pat into bottom of a springform pan and bake at 350'F for 10 minutes.
Soften gelatin in small saucepan with ¾ cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. 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 and blend well. Beat egg whites until soft peaks form. Add remaining ½ 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.