Recipe - Irish Cream And Chocolate Cheesecake

CRUST
1 2/3 cup Chocolate wafers; crushed
1/3 cup Butter; melted

FILLING
2 pack Gelatin, unflavored
One fourth teaspoon Salt
1 tablespoon Coffee, instant
2 cup Milk
4 Egg; separated
1/3 cup Irish cream liqueur
1 pound Cream cheese
One half cup Sugar
4 ounce Chocolate, semisweet

CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass
baking dish. Refrigerate.

FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring
constantly, over medium heat until hot and coffee is dissolved. Reduce
heat. Stir a little coffee mixture into egg yolks, then pour egg mixture
back into saucepan. Cook, stirring frequently, until mixture thickens
slightly, 4 to 5 minutes. Remove from heat and add liqueur.

Using an electric mixer or food processor, blend cream cheese and One fourth cup
of the sugar until smooth. Slowly blend coffee mixture into cream cheese.
Chill, stirring occasionally, until consistency of raw egg whites, about 1
to 1One half hours. Meanwhile, melt chocolate in double boiler over hot
water. Let cool. Beat egg whites until soft peaks form. Gradually add
remaing sugar and beat until stiff peaks form. Gently fold egg whites into
coffee mixture. Transfer 1One half cups of coffee mixture to small bowl and
fold in chocolate. Using large spoon, alternately spoon two mixtures over
chocolate crust. Use knife to swirl chocolate through coffee mixture.
Refrigerate until firm, at least 6 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini