Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
9-inch springform pan. Soften gelatin in water, stir over low heat until
dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring
constantly, over low heat, 3 minutes. Combine cream cheese and cocoa,
mixing at medium speed on electric mixer until well blended. Gradually add
gelatin mixture and bourbon, mixing until well blended. Chill until
thickened, but not set. Beat egg whites until foamy; gradually adding the
remaining sugar, beating until stiff peaks form. Fold egg whites and
whipped cream into cheese mixture and pour over crust. Chill until firm.
Garnish with chocolate curls and small silver candy balls, if desired.
VARIATION: Substitute 2 T cold coffee for bourbon.


Serves 10