Categories: Cakes, Desserts, Candies, Beverages 
      Yield: 6 servings 
  
  1 2/3 c  Crushed chocolate wafers 
           -(200 gr package) 1/3 cup 
           -butter, melted 
 
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      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