1 cup graham cracker crumbs
1/4 cup granulated sugar
1 tbsp. cocoa
3 tbsp. butter or margarine, softened
6 squares (6oz) semisweet chocolate
1 envelope unflavored gelatin
1/4 cup strong coffee, warmed
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
2 large eggs, separated
2 tbsp. confectioners' sugar
1 cup heavy cream
Mix all ingredients, and press firmly into bottom and sides of 6" springform pan.
Bake at 350F for 6 minutes.
Melt the chocolate in top of double boiler or in microwave safe container.
Soften gelatin in coffee.
In a large mixing bowl, beat together cream cheese, granulated sugar and vanilla until smooth.
Add egg yolks, one at a time, beating after each.
Beat in chocolate, add gelatin mixture.
Beat egg whites until they form stiff but not dry peaks.
Fold whites into cheese mixture.
Whip cream until it is semi-firm, then fold into cheese mixture.
Pour mixture into prepared crust, and chill overnight.
Decorate with whipped cream rosettes and chocolate leaves.