*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 2/3   c            Chocolate wafers -- crushed
      1/3   c            Butter -- melted
    2       pk           Gelatin, unflavored
      1/4   ts           Salt
    1       tb           Coffee, instant
    2       c            Milk
    4                    Egg -- separated
      1/3   c            Irish cream liqueur
    1       lb           Cream cheese
      1/2   c            Sugar
    4       oz           Chocolate, semi-sweet
   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 1/4 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 1-1/2 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 1-1/2
   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.
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