Categories: Desserts, Cakes 
      Yield: 12 servings 
  
-----------------------------------CRUST----------------------------------- 
  1 2/3 c  Chocolate wafers; crushed 
    1/3 c  Butter; melted 
 
----------------------------------FILLING---------------------------------- 
      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.