*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 2/3   c            Crushed chocolate wafers
                         -(200 gr package) 1/3 cup
                         -butter, melted
    2                    Envelopes unflavored gelatin
      1/4   ts           Salt
    1       tb           Instant coffee granules
    2       c            Milk
    4                    Eggs, separated
      1/3   c            Irish Cream liquer
    1       lb           Cream cheese
      1/2   c            Granulated sugar
    4       oz           Semisweet chocolate
   This can be made a day ahead, and it freezes well too.
   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 - 5 minutes. Remove from heat and add liqueur. Using 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 - 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
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