RECIPES & ARCHIVES

6 ounces (about 10) chocolate wheatmeal cookies (Carr's or Jacobs brand) or chocolate-covered graham crackers

6 tablespoons butter, melted

1 envelope ( 1/4 ounce) gelatin

1/2 cup heavy cream

3 eggs, separated

12 ounces Neufchatel or cream cheese

2/3 cup sugar

1 teaspoon vanilla extract

1/4 cup (50 milliliter nip) Bailey's Irish Cream or similar Irish liqueur plus extra for serving

1/4 cup grated chocolate or toasted sliced almonds, for garnish

Preheat oven to 325 degrees. Crush the cookies or graham crackers and mix them with the melted butter. Press firmly into the bottom of a 9-inch spring-form pan or loose-bottomed tart or cake pan. Bake for 8 minutes, then let cool.

In a small bowl, stir the gelatin thoroughly with 1/4 cup warm water. Stand this bowl in a larger bowl of hot water while you proceed.

Whip the cream and set aside. Whip the egg whites until stiff and set aside.

Cream the cheese with the sugar until smooth. Beat in the egg yolks, vanilla, and Bailey's Irish Cream. Check that the gelatin has dissolved: It should be liquid without any granules. If necessary, stir it over gentle heat to dissolve granules. Mix it thoroughly it into the cheese mixture. Fold in first the whipped cream, then finally the egg whites. Pour into the prepared cake pan. Chill overnight or for several hours. Sprinkle with grated chocolate or toasted almonds. Drizzle each serving with a little extra Bailey's if you like.

Serves 8 to 10.